ham

Course: 
  • 2 pounds dried black eyed peas, soaked 8 hours or overnight in water to cover
  • 1 1/2 cups yellow onion, chopped
  • 1 cup green onions, green and white parts, thinly sliced
  • 1 cup green pepper, diced
  • 1/2 cup celery, leafy parts included, diced
  • 1 tablespoon garlic, minced
  • 1 1/2 pounds andouille or other smoked sausage, sliced 1/4" thick
  • 1 pound seasoning ham, cut into 1" cubes
  • 1 ham bone, cut into pieces (optional)
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper, or to taste
  • 2 large or 4 small bay leaves
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/8 teaspoon mace
  • 3 quarts water, or as needed
  • Salt, to taste
  • 1/2 cup parsley, finely minced

Black Eyed Peas

black eyed peas 

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Course: 
  • 8 mirlitons, medium size
  • 1 1/2 lbs shrimp, peeled, deveined and diced
  • 1/4 lb ham, diced
  • 1/2 lb crabmeat
  • 1 3/4 cups onion, minced
  • 1/3 cup fresh parsley, minced
  • 1/3 cup bell peppers, minced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme, minced
  • 2 bay leaves
  • 1 tablespoon Creole seasoning
  • 2 eggs, beaten
  • 2 sticks butter
  • 2 cups seasoned bread crumbs

Seafood Stuffed Mirlitons

Seafood Stuffed Mirlitons 

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Course: 
  • 2 red onions, thinly sliced
  • 2 tablespoons unsalted butter, plus 4 tablespoons softened
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh-leaf parsley
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • black pepper
  • 4 tablespoons crumbled Gorgonzola cheese, softened
  • 4 crusty Italian or French rolls, sliced in half horizontally 
  • 1 pound Black Forest ham, thinly sliced
  • 8 slices Gruyere cheese

 

Ham and Gruyere Panini

Ham and Gruyere Panini 

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Course: 
  • 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

Shrimp Okra Crab Gumbo

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Course: 
  • 12 whole black peppercorns
  • 6 whole allspice
  • 1 teaspoon dried savory or 3 large fresh sprigs
  • 2 whole cloves
  • 2 tablespoons (1/4 stick) butter
  • 1 large onion, chopped
  • 1 1/2 cups green tomatoes, coarsely chopped
  • 5 cups baby lima beans, frozen - about 1 1/2 lbs
  • 1 lb hickory-smoked ham or Black Forest ham (1/2 inch thick slice) trim fat and cut into 1/2 inch cubes
  • 2 tablespoons Dijon mustard
  • 2 tablespoons light brown sugar, packed
  • 2 cups chicken broth, low salt preferred
  • 1 teaspoon hot pepper sauce
  • 2 tablespoons fresh flat leaf Italian parsley, chopped

Note: Just about all over the South lima beans are often referred to as butter beans. Probably due to their buttery-rich texture especially baby limas.

Butter Beans With Ham

Butter Beans With Ham

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Course: 
  • 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

Sweet Potato And Peanut Soup With Ham Croutons

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Course: 
  • 6 pounds fresh or frozen green beans, cleaned and cut into two-inch pieces
  • 1 large onion, chopped medium
  • 1 pound pickled seasoning ham
  • 1 tablespoon Creole seasoning-spice mix
  • 1 tablespoon black pepper
  • 1/2 cup vegetable oil
  • 2 cups water
  • 3 medium Irish potatoes, peeled and coarsely chopped

 

Note: Four heads of coarsely chopped cabbage or four bunches fresh mustard or collard greens may be substituted for green beans. If using mustard greens, add one tablespoon sugar when adding spices. This tempers the bitter flavor of the mustard greens.

 

 Creole Smothered Green Beans

Creole Smothered Green Beans  

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Image courtesy of George Graham

  • 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

Leah Chase 

 

Course: 
  • 2 tablespoons salt butter
  • 4 cups onion, chopped
  • 2/3 cup green pepper, chopped
  • 1/3 cup scallions, thinly sliced
  • 1 tablespoon garlic, minced
  • 2 tablespoons parsley, minced
  • 1 lb lean pork, cut into 3/4 inch cubes
  • 1 cup baked ham, finely chopped
  • 6 Creole smoked sausage, sliced  1/2 inch thick
  • 1½ cup long grain rice
  • 3 cups rich beef stock
  • 2½ teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon chili powder
  • 2 whole bay leaves, crushed
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon cloves.

Jambalaya

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