Creole Split Pea Soup
Recipe GLPRfdb96f926ca2a9
A hearty, warming Creole-style split pea soup enriched with andouille sausage and smoky ham hock. This traditional Louisiana dish combines yellow split peas with the holy trinity of vegetables—onion, celery, and green bell pepper—along with aromatic spices including paprika, cayenne, oregano, and thyme. The result is a deeply flavorful, rustic soup that's perfect for a satisfying meal.
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Ingredients
2 tablespoons oil
1/2 pound andouille sausage, cut into small pieces
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green bell pepper
4 cloves garlic, chopped
6 cups ham broth or chicken broth
1 1/2 cups yellow split peas
1 ham hock
1 teaspoon paprika
1/2 teaspoon cayenne pepper, or more to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
salt and pepper to taste
Directions
Heat the oil in a large pot over medium-high heat. Add the andouille sausage pieces and cook, stirring occasionally, until they begin to brown, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, celery, and green bell pepper. Sauté the vegetables, stirring frequently, until they become soft and fragrant, about 8 minutes. Add the chopped garlic and cook for another 1 minute, stirring constantly.
Pour the broth into the pot, scraping up any browned bits from the bottom. Add the split peas, ham hock, paprika, cayenne pepper, oregano, thyme, and bay leaves. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and simmer, partially covered, for about 1 hour and 15 minutes, or until the split peas are completely tender and have broken down slightly to thicken the broth.
Remove the ham hock from the pot. Once it is cool enough to handle, remove any meat from the bone, shred or chop it, and return it to the soup. Discard the bone.
Stir the cooked sausage back into the pot. Taste the soup and adjust the seasoning with additional salt, pepper, and cayenne pepper as desired. Remove and discard the bay leaves before serving.
