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1
Soak peas in water for 4 hours before preperation. Strain and set aside.
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2
In frying pan melt butter and add onions cook over medium-high heat until they begin to turn transparent, add carrots and celery and stir until they begin to turn soft. Add garlic and cook an additional minute.
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3
Remove ingredients and set aside. Add ham to fying pan and brown to taste over medium high heat.
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4
Add vegetables, peas, ham, ham bone, salt, pepper, red pepper, Cajun seasoning, and a single bay leaf to a large pot. Fill with 8 cups of water. Cook at a boil until the peas are very tender and just starting to disintegrate, approximately 2.5 hours. Add water to as it boils off to maintain watery consistency. Add gumbo file and boil for another 30 minutes without replacing water to thicken slightly. Remove ham bone and bay leaf and serve in a bowl with potato chips on top.
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5
Truffled Parmesan Potato chips:
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6
Cut potatoes using into thin slices by hand or use a mandolin.
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7
Heat oil in a large pan to 300-350 degrees. In batches, add chips individually and stir to prevent sticking together. Cook until white is replaced with golden brown. Remove chips with a slotted spoon, and place on paper towel to dry.
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8
Place chips in bowl with truffle oil, Parmesan cheese, salt and pepper and toss. Serve crush over soup or on the side.
