Creole Split Pea Soup with Andouille
Author: 
Recipe type: Main Dish
Cuisine: Creole
Serves: 4
 
Weight Watchers Info: 10 PointsPlus per serving
Ingredients
  • 2 tablespoons oil (I cut this back from the original 2 Tbsp.)
  • ½ pound andouille sausage (cut into small pieces)
  • 1 cup onion (diced)
  • ½ cup celery (diced)
  • ½ cup green pepper (diced)
  • 4 cloves garlic (chopped)
  • 6 cups chicken stock
  • 1½ cups yellow split peas
  • 1 ham hock
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper (or to taste)
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 2 bay leaves
  • salt and pepper to taste
Instructions
  1. Heat the oil in a large sauce pan over medium heat.
  2. Add the sausage and saute until lightly golden brown, about 5-7 minutes.
  3. Add the onions, celery and green pepper to the pan and cook until tender, about 7-10 minutes.
  4. Add the garlic and cook until fragrant, about 1-2 minutes.
  5. Add the stock, split peas, ham hock, paprika, cayenne, oregano, thyme, bay leaves, salt and pepper and bring to a boil.
  6. Reduce the heat to medium-low and simmer covered until the peas are soft and tender, about 1-3 hours.
  7. Remove the ham hock, pull the meat from it, cut it into bite sized pieces and add it back to the pot if desired.
Recipe by The Taste Place at https://www.thetasteplace.com/closet-cookings-fabulous-creole-split-pea-soup-with-andouille/