• 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

• Turkey Stock (recipe follows)
• 1 pound andouille or  smoked sausage, sliced into 1/4-inch half-moons
• vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 ribs celery, chopped
• 3 or 4 cloves garlic, chopped
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon Tabasco sauce
• 1/4 teaspoon dried thyme
• Creole seasoning to taste
• meat picked from leftover smoked, grilled, fried or roasted turkey carcass(es)
• 1/2 cup (heaping )chopped green onions
• 1/2 cup (heaping ) minced parsley
• hot cooked Louisiana rice
• filé powder (optional)

Click here for Susan's turkey stock recipe

 Turkey Bone Gumbo

Click image to enlarge

• 8 to 10 dozen raw shucked Louisiana oysters with their liquor
• 2½ sticks salted butter
• 1 large yellow onion, diced
• 6 ribs of celery, diced
• 4 cloves garlic, minced
• 1 cup all-purpose flour
• 1 quart whole milk
• 2 tablespoon salt
• 3 tablespoons freshly ground black pepper
• 1 tablespoon Worstershire sauce
• 2 dashes Louisiana style hot sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 cup chopped fresh parsley
• 1 pound fresh spinach, washed (2 bags)
• 1 small wheel Brie cheese, with or without rind, diced

Oyster Stew with Brie and Spinach

• 2 pounds leeks
• 1/2 cup sun dried tomato pieces
• 3 tablespoons unsalted butter or margarine
• 1 cup chopped onion
• 1½ tablespoons Chef Paul Prudhomme’s Magic Seasoning Salt
• 4 cups shiitake mushrooms, sliced
• 3/4 cup champagne (or dry sparkling wine), in all (optional)
• 2 cups chicken stock (salt-free)
• 2 cups heavy cream
• 1 cup grated Gouda cheese

Leek, Sun Dried Tomato and Shiitake Mushroom Bisque

Click image to enlarge

• 2 cups crowder peas
• 2 cups white beans
• 3 quarts vegetable stock
• 3 tablespoons olive oil
• 2 medium onions, diced
• 1 large carrot, diced
• 2 stalks celery, diced
• 3 tablespoons garlic
• 1 bunch kale, washed and chopped
• 1/2 cup fresh, chopped oregano, stems removed
• 2 cans whole tomatoes, chopped with juice

Rustic Vegetable Bean Soup

Click image to enlarge

• 1 1/2 cup milk
• 1/2 cup heavy cream
• 1 1/2 pint freshly shucked oysters (about 30 minimum), reserve oyster liquor
• 1 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 3 tablespoons butter
• 2 tablespoons scallions, thinly sliced

Simple Oyster Soup

Click image to enlarge

• 2 lbs dry white beans, soaked overnight
• 1 cup oion, chopped
• 1 cup thinly sliced shallots or scallions
• 1/2 cup green pepper, chopped
• 1/4 cup celery, chopped
• 2 tablespoons fresh parsely, minced
• 1 tablespoon garlic, minced
• 2 large ham bones with some meat on htem (4 to 5 inches long)
• 1/2 lb smoked sausage
• 1/8 teaspoon cayenne
• 1/8 teaspoon crushed red pepper pods
• 1/4 teaspoon dried thyme
• 2 whoe bay leaves
• 1/4 teaspoon dried basil
• salt and pepper

Note: Because commercially sold sausage tends to be fatty, pan grill the sausage briefly and drain well before adding to pot.

Navy White Bean Soup

• 1 dozen large shucked oysters or one pint from your market
• 4 cups milk (or replace part with cream)
• 1 onion - thick slice
• 2 celery stalks cut in pieces
• 1 parsely sprig
• 1 bay leaf
• 4 tablespoons butter
• 1/4 cup all-purpose flower
• 1/2 teaspoon salt
• 3/4 teaspoon Tabasco Pepper Sauce
• chopped chives

Oyster Bisque

• 1 tablespoon olive oil
• 4 tablespoons butter
• 2 pounds cooked crawfish tails, pre-seasoned
• 4 medium white onions, diced
• 5 large baking potatoes, cut into bite-sized pieces
• 1 pint heavy cream
• chives, chopped, for garnish salt, to taste
• pepper, to taste
• 2 ounces cognac
• shrimp stock

Crawfish Bisque

Click image to enlarge

• 2 tablespoons oil or butter
• 1 onion, cut into eighths
• 1 carrot, cut into 2" pieces
• 1 stalk celery, cut into 2" pieces
• 1 turkey carcass, cut into pieces
• 1/4 cup flat leaf parsley, coarsely chopped
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Water as needed

Note: taste for salt after broth has simmered at least one hour

Turkey vegetable soup

• 2 tablespoons butter
• 1 cup carrots, sliced thin on the round
• 1 cup celery, sliced thin crosswise
• 1 cup onion, finely diced
• 2 cloves garlic, minced
• 8 cups turkey stock or more as needed
• 1 15 ounce can diced tomatoes
• 1 teaspoon black pepper
• 4 cups in all, mixed beans, corn, peas, diced potato, as desired
• Salt, to taste (broth may already be salty)
• 4 cups leftover turkey, bite sized
• grated parmesan, as needed

Turkey Vegetable Soup

Click image to enlarge