Creole Split-Pea Soup

Creole Split-Pea Soup
Serves 4

1 lbs yellow split peas, washed
12oz Anduille sausage, diced
2 slices bacon, diced
1 med onion, diced
2 stalks celery, diced
1 small green pepper, diced
4 cloves garlic, minced
2 bay leaf
1 tsp thyme
1 tsp oregano
1 tsp paprika
Pinch cayenne
Salt and pepper
Ham bone or hock, if possible
6c chicken stock

Render the bacon in a large dutch oven, until crispy. Remove, and drain almost all the fat.
Add the anduille to the bacon fat, and saute until lightly browned. Remove and add to the bacon.
Add the vegatables, and cook 5-8 minutes, until well softened. Add the garlic and cook a minute.
Add the spices, stock, bone/hock if available, and split peas.
Cook 1.5-3 hours, or until split peas are done and soup has thickened some.
If desired, remove bone and puree some or all of the soup. Otherwise, add back the meats and any meat from the bones.
Serve with warm rolls.