• 3 lbs dark orange sweet potato, peeled and diced
• 3 tablespoons unsalted butter
• 2 leeks, white and tender green parts only, chopped
• 1 tablespoon fresh ginger, grated
• 2 (2-inch) pieces lemongrass
• 2 garlic cloves, minced
• 1 tablespoon lemon curry powder blend
• 1 quart vegetable broth
• 14.5 ounce can coconut milk
• fried pork rinds for garnish (optional)

Notes: Any autumn squashs e.g. butternut or acorn can be substituted with great results. Grate ginger against the grain to avoid clogging up your grater.

Curried Sweet Potato and Leek Soup

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• 5 tablespoons vegetable oil
• 2 lbs fresh okra or 2 10-ounce packages frozen okra
• 1 1/2 teaspoons. white vinegar
• 1 lb cooked ham, diced
• 2 medium onions, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, chopped
• 2 tablespoons garlic, minced
  
• 8 cups water
• 1 cup canned, drained, chopped tomatoes
• 2 lbs peeled, deveined (optional) Louisiana Gulf shrimp
• 1 lb lump crabmeat
• Tony Chachere’s (or your favorite) Creole seasoning to taste
• Louisiana style hot sauce, optional
• Hot cooked Louisiana brown rice, optional

Kitchen Sink Gumbo

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• 1/3 cup canola oil
• 2 lbs boneless veal shoulder, finely chopped
• 1 yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 3 bay leaves
• 2 teaspoons fresh thyme, minced
• 1 teaspoon paprika
• 1/2 - 1 teaspoon cayenne pepper
• 1/3 cup all purpose four
• 2 cloves garlic, minced
• 2 cups tomato purée
• 6 cups beef stock
• 1 tabelspoon Worcestershire sauce
• 2 tabelspoons Thai fish sauce (optional)
• salt and pepper
• 1/2 lemon
• 4 eggs, hardboiled
• 1/2 cup fresh Italian parsley, minced
• 1/2 cup green onion tops, chopped
• 1/2 cup dry sherry
   

Note: While no turtles were used in this recipe they are now cultivated by aqua-culturists, who supply chefs and home cooks with the dark, lean meat.

Mock Turtle Soup

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• 1/4 cup butter
• 1 medium onion, chopped
• 3/4 cup celery, chopped
• 2 garlic cloves, chopped
• 6 cups chicken broth
• 3 lbs sweet potatos, peeled and coarsely chopped
• 1 tablespoon fresh rosemary, chopped
• 2 cups cooked ham, cubed 1/2 inch
• 2/3 cup creamy peanut butter (check label no corn syrup)
• 1 cup heavy cream
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Sweet Potato And Peanut Soup With Ham Croutons

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• 2 (10 ounce) cans diced tomatoes and mild green chilis (Rotels works here)
• 16 ounce can red beans, rinsed and drained
• 14 ounce can vegetable broth
• 4 cups sweet potato, peeled and cubed (about 1½ lb)
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 garlic clove, minced
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons creamy peanut butter

Sweet Potato Stew With Red Beans

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• 1 cup vegetable oil
• 1 cup white all-purpose flour
• 8 cups water
• 1 large onion, diced medium
• 2 bunches green onions, chopped
• 3 stalks celery, chopped
• Two 1½-ounce bags dried shrimp, reconstituted in hot water
• 3 dried bay leaves
• 2 generous tablespoons dried parsley
• 2 tablespoons Creole seasoning-spice mix
• 1 tablespoon each salt and black pepper
• 2 tablespoons Kitchen Bouquet
• 15 chicken wings, each cut into three pieces at joints
• 1 pound chicken gizzards (optional)
• 2 ½ pounds Louisiana smoked sausage, sliced
• ½ pound Louisiana andouille sausage, sliced
• 2 pounds gumbo crabs, rinsed, cleaned, broken apart
• 3 tablespoons file powder, in all
• 2½ cups 60-70 count cleaned, headless shrimp

Optional accompaniments:

• Fluffy cooked white rice
• File powder
• Louisiana hot sauce

 Celestine Dunbar's Kitchen Sink Gumbo

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• 2 tablespoons olive oil
• 1¼ cups onion, chopped
• 4 garlic cloves, chopped
• 1½ teaspoons thyme, dried (1 tablespoon fresh)
• 3 (15 oz) cans black beans, drained, 1cup liquid reserved
• 3½ - 4 cups chicken broth (low salt preferred)
• 1 (28 oz) can diced tomatoes in juice
• 2 teaspoons ground cumin
• 1½ teaspoons hot pepper sauce

Cumin-spiced Black Bean Soup

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• 3 tablespoons butter
• 2 cups leeks, chopped (about 2 large, white and pale green parts only)
• 1 onion, chopped
• 4 garlic cloves, sliced
• 1/2 lb red-skinned potatoes, unpeeled cut into 1/2 inch pieces
• 4 cups chicken broth (low salt is preferred, vegetable broth OK)
• 2 teaspoons fresh tarragon, chopped
• 1/2 cup heavy cream
• 1/2 cup plain yogurt

Leek, Potato and Tarragon Soup

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• 1½ tablespoons butter
• 3/4 cup peeled carrots, chopped
• 3/4 cup celery, chopped
• 3/4 cup bananas, chopped
• 1/2 onion, chopped
• 1 garlic clove, minced
• 1 bay leaf
• 1 whole clove
• 5 cups low salt chicken broth
• 2 cups canned pure pumpkin
• 3/4 cups canned unsweetened coconut milk
• 1/4 cup sweetened condensed milk
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ciinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried sage leaves
• 1/4 teaspooon ground allspice
• 1/4 teaspoon curry powder
• 1/4 cup fresh cilantro, chopped

Spiced Pumpkin Soup

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• 1 bunch mustard greens
• 1 bunch collard greens
• 1 bunch turnip greens
• 1 bunch watercress
• 1 bunch beet tops
• 1 bunch carrot tops
• 1 bunch spinach
• 1 bunch lettuce
• 1 head cabbage
• 2 medium onions, chopped
• 4 cloves garlic, chopped
• water, as needed
• 1 pound smoked sausage
• 1 pound smoked ham
• 1 pound brisket stew meat
• 1 pound boneless brisket
• 1 pound hot chaurice sausage
• 5 tablespoons flour
• 1 teaspoon thyme leaves
• 1 tablespoon salt
• 1 teaspoon cayenne pepper
• 1 tablespoon filé powder

Queen of Creole Cooking Leah Chase