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Started By
Message
re: R2R, Here's the Black Eyed Pea and Andouille Soup
Posted on 12/30/12 at 6:26 pm to NoSaint
Posted on 12/30/12 at 6:26 pm to NoSaint
quote:
Have the stock going right now! Thanks for the share
Same here, thanks.
eta: Just a thought, can you add cabbage to it to cover all the bases? Health, prosperity, and luck.
This post was edited on 12/30/12 at 6:28 pm
1
Posted on 12/30/12 at 7:29 pm to NoSaint
Mine tastes so good, I could eat the stock alone.
This post was edited on 12/31/12 at 2:04 pm
Posted on 12/31/12 at 2:04 pm to ruzil
I want to see pics. 
Posted on 12/31/12 at 2:05 pm to Gris Gris
Gris---Just finished making your soup! I added a little cabbage so we can have a one pot meal for New Years tomorrow. It is amazing!! Def worth the time and effort. Have a blessed 2013!
This post was edited on 12/31/12 at 2:40 pm
Posted on 12/31/12 at 2:09 pm to LSUFanstukinGA
I'm so glad you like it! Never thought about adding the cabbage. Might consider that one year or experiment during the year with it. That ham stock is money. I used about 6 shanks and meaty bones from Joey's and Langenstein's in an 18 quart roaster overnight. I had to stop tasting the stuff when it was done.
I think it's fun to do something a little different with the BEPs for NYD and the soup is a bit different, but not crazy. 
Happy New Year!
I think it's fun to do something a little different with the BEPs for NYD and the soup is a bit different, but not crazy.
Happy New Year!
Posted on 12/31/12 at 2:40 pm to Gris Gris
Just posted a pic of the soup. Thanks again!
Posted on 12/31/12 at 3:47 pm to LSUFanstukinGA
Lovely!!
Posted on 12/31/12 at 3:50 pm to LSUFanstukinGA
That does look awesome.
Gris, I just bookmarked and am gonna make that tomorrow.
Thanks for that recipe.
Gris, I just bookmarked and am gonna make that tomorrow.
Thanks for that recipe.
Posted on 12/31/12 at 3:51 pm to BRgetthenet
You better get started on your ham stock tonight, BR!
Posted on 12/31/12 at 3:53 pm to Gris Gris
I just saw that in the OP.
Thanks again. Happy New Year!
Thanks again. Happy New Year!
Posted on 12/31/12 at 3:58 pm to BRgetthenet
Posted on 12/31/12 at 4:30 pm to Gris Gris
Beginning of the stock
This post was edited on 12/31/12 at 5:08 pm
Posted on 12/31/12 at 4:38 pm to ruzil
Kind of small pic, but it looks good. Wait until you smell it.
What's the branch in there?
What's the branch in there?
Posted on 12/31/12 at 5:08 pm to Gris Gris
thyme, bay leaf, and rosemary
Posted on 12/31/12 at 5:16 pm to ruzil
Ahh. It looked like a twig with leaves on it. Though it might have been fresh bay.
Posted on 1/1/13 at 3:45 pm to Gris Gris
Here's the finished product. I added a little cabbage to it for the hat trick of health, luck and prosperity.
Thanks for the recipe. It came out great and my family will be enjoying this later this evening.
Thanks for the recipe. It came out great and my family will be enjoying this later this evening.
Posted on 1/1/13 at 4:55 pm to Gris Gris
The fam has requested this be our annual New Years Day Dinner. Thanks again! It was a hit!
Posted on 1/1/13 at 6:57 pm to ruzil
Looks great. Fan, glad to share something that folks enjoy.
Here's mine. It wasn't quite finished.
Here's my wedge cabbage. It was really delicious.
Here's mine. It wasn't quite finished.
Here's my wedge cabbage. It was really delicious.
This post was edited on 1/1/13 at 7:03 pm
Posted on 1/1/13 at 8:35 pm to Gris Gris
Came out tasty - a few tweaks just because I did the recipe from memory/my own cooking habits got mixed in. Nothing noteworthy.
Ill be cooking this again for sure
Ill be cooking this again for sure
Posted on 1/1/13 at 9:39 pm to NoSaint
I think everyone changes recipes to suit their tastes. I do things a little differently every time I make it. Glad it worked.
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