Turkey Gumbo

Turkey Stock 

Ingredients:

  • Leftover Turkey Carcass (Be sure to leave some meat on the bones for the Gumbo)
  • 4 Celery Stalks (Leaves included)
  • 2 Onions Quartered
  • 2 Bay leaves
  • 1 Teaspoon rosemary
  • 10 whole cloves
  • 1 Tablespoon Thyme
  • 1 Tablespoon Cajun Seasoning (Like Tony Chachere’s)
  • 3 cloves garlic rough chop

Chicken Stock and Water (Enough to cover bones)

Bring to a boil in a large stock pot and then simmer for 3 – 4 hours.  Strain the stock in to another stock pot and keep warm.  Pull all the meat off the bones of the turkey and shred it (Be careful of bones particularly in the legs).  Set meat aside to be added to the Gumbo later.

Ingredients:

Turkey Gumbo

  • 1 cup Salted Butter
  • 1 cup All Purpose Flour
  • 1 ½ Onion diced
  • 4 Celery Stalks chopped to similar size to onions
  • 2 green peppers chopped to similar size of onions and celery
  • ½ Jalapeno chopped fine
  • 3 Cloves Garlic finely minced
  • 2 Bay leaves
  • 1 Tablespoon Thyme
  • 1 Teaspoon Rosemary
  • 1 Tablespoon Cajun Seasoning (Like Tony Chachere’s)
  • 1 Pound Sausage (Like Conecuh) browned and chopped in to bite size pieces
  • Turkey Stock and additional chicken stock if needed.
  • Shredded Turkey meat from the Stock

In a large stock pot make a light roux by adding the butter and AP Flour on medium heat.  Stir constantly with a wooden spoon to keep roux from burning.  You cannot walk away from a roux.  Brown the roux until it is the color of a brown paper bag.  Add onion, celery, green peppers, jalapeno and cook until soft.  Add garlic, bay leaves, thyme, rosemary, Cajun seasoning and stock.  Bring mixture to a boil and then reduce heat to a simmer for 1 hour.  Add sausage and shredded turkey and cook for 30 – 45 minutes.  Serve over Dixie Lily or China Doll rice.

Slow Cooker Great Northern Bean Soup

1lb Great Northern Beans

NO SOAK METHOD:

  1. Spread out dry beans and remove any foreign particles.
  2. Rinse beans, and then place in crock pot with 6 cups water.
  3. Add ham hock, trinity mix (onion, bell peppers, and celery)
  4. Add teaspoon minced garlic
  5. Teaspoon chili powder
  6. Teaspoon Cumin
  7. Teaspoon parsley
  8. Add two cans of green chilis
  9. Place slow cooker on high and cook for about 5 hours or until beans are tender (or low for 7-8 hours). Check water level and add hot water to beans if necessary.
  10. Add Rotisserie Chicken and corn after beans are tender. Simmer for another 20-30 minutes.
  11. Salt and pepper to taste.

Split Pea Soup

Need:
1lb Green Split Peas
1 tablespoon salt
1 ½ teaspoons pepper
3 tablespoons butter
2 celery stalks, chopped
1 large onion
1 meaty ham bone

  1. Rinse beans with cool water
  2. Boil two quarts of water: then add peas, salt, pepper, butter, celery, onion, and ham to the boiling water
  3. Cover and simmer for about two hours, stirring occasionally to keep peas from sticking.
  4. Enjoy!

Slow Cooker Black Bean Soup

1 Lb. Dixie Lily or China Doll Black beans sorted
1 White onion chopped
1 Green pepper chopped
3 Celery stalks chopped
2 Cloves of garlic minced
2 Bay leaves
1 Tablespoon Oregano
1 Tablespoon Cumin
1 Teaspoon Chili powder
½ Jalapeno minced
½ jar picante sauce
1 Quart chicken stock
1 Lb. cubed ham or ham hock
Water to cover over the beans at least 2 inches
Salt and Pepper to taste

Cook for 8 hours on low.  Serve as is or garnish with any combination of diced avocado, diced tomatoes, chopped cilantro, a dollop of sour cream and wedge of lime.

Dixie Lily Spanish Bean Soup Dinner

YOU WILL NEED:

1 10oz Spanish Bean Soup Dinner
1 lb. Smoked sausage, chopped
1 lb. potatoes, diced

Cooking Tips:

1. Spread out dry beans and remove any foreign particles.
2. Rinse beans in cold water.
3. Cover beans with 2 inches of water and use one of the soak methods below:

Quick cook Method:
Boil beans in water for 2 minutes. Remove from heat, cover and soak for one hour.

OR

Overnight Method:
Boil Beans in water for 2 minutes. Remove from heat, cover and soak for 4 hours or overnight.

4. Drain soak water and replace with 6 cups of fresh water. Add 1lb of smoked sausage, chopped and 1lb of potatoes, diced.
5. Bring beans to a boil, reduce heat, cover and simmer for about 2 hours or until tender. Check water level and add hot water if necessary. Stir occasionally.
6. Salt and pepper to taste.

Slow Cooker Method:

1. NO SOAK METHOD
2. Spread out dry beans and remove any foreign particles.
3. Rinse beans, and then place in crock pot with 6 cups water.
4. Add 1lb smoked sausage, chopped and 1lb of potatoes, diced.
5. Place slow cooker on high and cook for 4-5 hours or until beans are tender (or low for 7-8 hours).
6. Salt and pepper to taste.

Dixie Lily Ham Flavor Multi Bean Soup Mix

Ingredients

This product’s ingredients are grown, sown, milled and packaged in the USA.

Ordering/Size Information

UPC Code Package Size Case Qty.
54839 1 lb. 12

China Doll Ham Flavor Multi Bean Soup Mix

This product’s ingredients are grown, sown, milled and packaged in the USA.

Ordering/Size Information

UPC Code Package Size Case Qty.
29301 1 lb 12

Pinto, Northern Bean Soup

1 pound (2 cups) dry Pinto Beans, soaked
1 ham bone
1 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup bacon fat or shortening
1 large onion, chopped
1 garlic clove, minced
4 medium tomatoes, chopped or
1-1/4 cups canned tomatoes
1/4 cup minced parsley
1/2 teaspoon ground marjoram
1 tablespoon (or more) chili powder

Drain beans, cover with fresh water. Add ham bone, salt and hot pepper sauce. Bring to a boil; reduce heat. Simmer, covered, for about 1 hour or until beans are tender. Drain beans and reserve liquid. Heat bacon fat in large skillet; cook onion and garlic in fat until golden. Add all remaining ingredients. Cover and cook about 4-5 minutes, stirring frequently. Combine tomato mixture with beans. Add bean liquid as needed to achieve stew consistency. Simmer, covered, over low heat for another 15 minutes. Remove ham bone before serving.

Makes 6-8 servings.

Santa Fe Chicken Chili

1/4 cup olive oil
4 cups chopped red bell peppers (4 medium)
2 cups chopped onions (2 medium)
2 cups chopped green bell peppers (2 medium)
8 medium cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, or to taste
1 can (28 oz.) tomatoes, undrained
2 cans (14.5 oz. each) reduced sodium chicken broth
2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
3 cups cooked kidney beans, drained and rinsed*
1 jar (12 oz.) prepared salsa
1 package (10 oz.) frozen corn kernels
1 teaspoon black pepper
*1 cup dry makes 3 cups cooked.

In a large pot, heat oil over high heat. Add bell peppers, onions and garlic; sauté for 5 minutes, stirring frequently. Add chili powder, cumin and cayenne; cook for 1 minute, stirring constantly.

Add tomatoes, breaking them up with a spoon, and broth; bring to a boil. Reduce heat to medium-low; simmer for 15 minutes to reduce liquid slightly.

Stir in chicken, cooked kidney beans, salsa and corn. Bring to a boil. Cover, reduce heat and simmer for 5 minutes, or until chicken is cooked through. Stir in black pepper and salt.

Serve with a topping of shredded cheese, sour cream and chopped green onion.

Makes 10-12 servings.

Sheepherder’s Hearty Soup

1/2 cup chopped celery
1/4 cup diced onion
2 tbsp. butter or margarine
2 tbsp. flour
1 cup water
2/3 cup milk
Dash of bottled hot pepper sauce
3-1/3 cups, drained, cooked baby Limas
1 can (16 oz.) whole kernel corn
1 can (8 oz.) tomatoes, crushed
3/4 cup shredded Jack cheese
1/4 tsp. salt
1/8 tsp. pepper

Sauté celery and onion in butter. Blend in flour. Add water and milk. Cook, stirring until thickened
and smooth. Add cooked beans, corn (with its liquid), tomatoes and cheese. Heat thoroughly, but do not boil. Season to taste with salt, pepper and hot sauce. Serve with wedges of sheepherder’s or sour dough bread.