~ Skirt in the Kitchen ~
With ham left over from a large ham roast, pour 3 32-ounce containers of chicken broth over ham one in a large pot. Slice 1/2 of a large red onion and add black pepper.
Season with fresh tarragon and thyme, smoked Hungarian paprika, and creole seasoning.
Chop and add 5 scallions.
Clean and slice 8 fingerling potatoes.
Chop and add peppers: 1 red bell, 1/2 of a poblano, and 1 jalapeno.
Remove the ham with the bone, put chunks of ham back into the broth, but do that before adding 1 pound red lentils. The ham bone will give the the broth more flavor, so keep it in until at the last. Add crawfish tails and more creole seasoning if needed; cook tender a few more minutes. Serve with cornbread or good Italian white bread– home-cooked biscuits are a hit with this, too.
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