• 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 noodle 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
• 3 cups uncooked egg noodles
• 1 teaspoon black pepper
• Salt, to taste (broth may already be salty)
• 4 cups leftover turkey, bite sized

Turkey Noodle Soup

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• 5 tablespoon unsalted butter
• 1 pint oysters with their liquor, jarred or freshly shucked, about 2 dozen*
• 1/4 cup flour
• 2 celery stalks, minced
• 1 medium yellow or white onion, minced
• 1¾ cup milk
• 1/4 cup cream (can use all milk if you want)
• 1/4 cup white wine
• Splash of Tabasco, Crystal, or other hot sauce
• Salt (careful oysters may be briney)
• Freshly ground black pepper
• 1/2 cup parsley, minced

*Notes: You may be able to find refrigerated jarred oysters (without shells) near the seafood counter at your local grocery store. If you use freshly shucked oysters, be sure to save the juice, or liquor, that comes out of the shells. You will need it for the stew. 

Oyster Stew

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• 2 tablespoons pumpkin seeds (optional)
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 tablespoons curry powder
• 4 cups vegetable broth
• 1 (29 ounce) can pumpkin
• 1½ cups half-and-half cream
• 2 tablespoons soy sauce
• 1 tablespoon white sugar
• salt and pepper to taste

Pumpkin Soup

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• 4 or 5 gumbo crabs, cut in half
• Shells from 2+ pounds of shrimp, heads included
• 2 stalks of celery cut into 1” pieces, leafy tops included
• 1 large onion, chunked
• 2 bay leaves
• 1 Tablespoon coarse black pepper
• 1 gallon of water

 Basic Seafood Stock

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Roux

• 3/4 cup flour
• 3/4 cup vegetable oil

Gumbo 

• 2 medium yellow onions, diced
• 1 green pepper, diced
• 1 bunch thinly sliced green onions
• 2-3 tablespoons minced fresh garlic
• 2 large ripe tomatoes, diced
• 2 tablespoons minced fresh parsley
• 1 pound Andouille or smoked sausage, sliced into 1/4 inch rounds
• 2 pounds (after cleaning) Louisiana shrimp, divided
• 4 gumbo crabs, cleaned 
• 2 pounds fresh okra, sliced
• 2 quarts seafood stock, or as needed (recipe here)
• 1/2 pound crab meat, picked over

Seasonings

• three bay leaves
• 2 teaspoon thyme
• 4 teaspoon salt
• 2 teaspoon pepper
• 1 teaspoon cayenne
• 1 tablespoon lemon juice
• 10 whole allspice
• 8 cloves
• 1/4 teaspoon mace

Seafood Gumbo

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• 2½ ounces mixed dried mushrooms, such as porcini, cepes, chanterelles
• 1½ pounds mixed fresh mushrooms
• 4 tablespoons butter, or more as needed
• 1 tablespoon lemon juice, or more to taste
• 2 garlic cloves, minced
• 1/2 medium onion, minced
• 1 teaspoon thyme
• 1/4 cup port or red wine
• 5 cups beef broth
• 1 cup half-and-half
• 2 large egg yolks
• pinch of cayenne, to taste
• salt & pepper to taste

Wild Mushroom Soup

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• 4 to 5 pound Duckling
• 2 Onions Chopped Medium
• 4 Rib Celery, Chopped
• 2 Bell Peppers, Chopped
• 2 tablespoons Garlic
• 2 cups Dark Roux
• 2  tablespoons Season Salt
• 1  tablespoons Tabasco
• 1 pound Andouille sausage
• 1  tablespoon White Pepper
• 1/4 cup Green Onions, Chopped
• 1/4 cup Parsley, Chopped

Smoked Duck and Andouille Gumbo

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• 1 pound shrimp, peeled and deveined
• 2 cloves garlic, minced
• 3 tablespoons canola or extra virgin olive oil
• 1 medium sweet onion, chopped
• 1 rib celery, chopped
• 1 cup fresh tomatoes, chopped
• 1 cup tomato sauce
• 1 teaspoon sugar
• 1 bell pepper chopped
• 1 bay leaf, preferably fresh 
• salt and cayenne pepper (or pepper sauce) to taste
• 2 Tablespoons fresh parsley, chopped
• 2 Tablespoons green onions, chopped

Note: Scoop of rice may be added.

Easy Shrimp Creole

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• 4 T Spanish paprika
• 6 T chopped garlic
• ¼ c olive oil
• 6 cups water
• 6 oz shredded Manchego cheese 
• 4 pieces stale bread
• 4 eggs
• chopped flat leaf parsley
• salt and pepper

• 1 med yellow onion, chopped coarse
• 1 med red pepper, chopped coarse
• 1 bunch green onions, chopped coarse
• 3 stalks celery, chopped coarse
• 6 cloves garlic, sliced 
• 2 Tbsp Paul Prudhomme Just Plain Seasoning
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper
• 1/4 tsp cayenne
• 2 Tbsp gumbo file
• Stir together and cook 5- 10 minutes on medium heat.
• 2 qts filtered water
• 1/2 can fire-roasted tomatoes
• 1 lb frozen cut okra
• 1 lb 70/90 frozen shrimp (thawed)

 Note: This “roux-less” version of a New Orleans favorite is full of succulent shrimp and okra, seasoned Vitality-style, served with a heaping scoop of brown rice.

Caption

Video of Cooking Demonstration Available