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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I tried to research the background so I could accurately list its origin when posting this recipe. But there doesn't seem to be any sort of consensus whether this soup is more accurately classified as a Cajun or Creole recipe. It seems to be one of those age-old questions that has no definite answer one way or the other, though most sites seem to agree that its roots are firmly planted in Louisiana. So, I'll leave it up to each individual to decide if this is Cajun or Creole. Ingredients:
2 stalks celery, chopped, about 1 cup |
1 onion, chopped, about 1 cup |
1 medium green sweet pepper, chopped, about 3/4 cup |
2 garlic cloves, minced |
2 tablespoons olive oil |
6 ounces cooked ham, diced, about 1 1/4 cups (i used cooked chicken instead) |
1 teaspoon paprika |
1/2 teaspoon sugar |
1/2 teaspoon dry mustard |
1/2 teaspoon ground cumin |
1/2 teaspoon dried basil, crushed |
1/2 teaspoon dried oregano, crushed |
1/2 teaspoon dried thyme, crushed |
1/2 teaspoon ground cloves |
1/2 teaspoon black pepper |
1/8 teaspoon cayenne pepper |
1 (15 1/2 ounce) can black-eyed peas, rinsed and drained |
1 (14 1/2 ounce) can yellow hominy (i used white hominy and it was good) |
1 (14 1/2 ounce) can diced tomatoes (do not drain) |
1 (14 ounce) can low sodium chicken broth |
1 tablespoon fresh parsley, coarsely chopped |
1 tablespoon molasses |
Directions:
1. Heat oil in a 4-quart Dutch oven. Add celery, onion, sweet pepper and garlic. Cook for 5 minutes over medium heat. Stir in ham (or chicken), paprika, sugar, dry mustard, cumin, basil, oregano, thyme, cloves, black pepper and cayenne pepper. Cook for 5 more minutes, stirring frequently.
2. Stir in black-eyed peas, hominy, undrained tomatoes, chicken broth, parsley and molasses. Bring to boil, then reduce heat and cover Dutch over and let soup simmer for 30 minutes.
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