Directions:
- Sauté andouille in a Dutch oven over medium heat 5 minutes or until lightly browned.
- Add field peas and water to cover 1 inch above peas; bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes. Add okra; cover and simmer 5 minutes or until okra and peas are tender. Stir in basil and salt and pepper to taste. Transfer to a serving dish; serve with a slotted spoon.
- Brought to the table by cookbook author Whitney Miller (Modern Hospitality).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2040.5 Kcal (8543 kJ) | ||
| Calories from fat | 516.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.34g | 88% | |
|---|---|---|---|
| Cholesterol | 165.53mg | 55% | |
| Sodium | 1358.47mg | 57% | |
| Potassium | 695.68mg | 15% | |
| Total Carbs | 278.38g | 93% | |
| Sugars | 4.54g | 18% | |
| Dietary Fiber | 63.71g | 255% | |
| Protein | 128.44g | 257% | |
| Vitamin C | 104.9mg | 175% | |
| Iron | 2517.4mg | 13986% | |
| Calcium | 486.1mg | 49% | |
| Amount Per 100 g | |||
| Calories | 108.59 Kcal (455 kJ) | ||
| Calories from fat | 27.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.05g | 88% | |
|---|---|---|---|
| Cholesterol | 8.81mg | 55% | |
| Sodium | 72.29mg | 57% | |
| Potassium | 37.02mg | 15% | |
| Total Carbs | 14.81g | 93% | |
| Sugars | 0.24g | 18% | |
| Dietary Fiber | 3.39g | 255% | |
| Protein | 6.84g | 257% | |
| Vitamin C | 5.6mg | 175% | |
| Iron | 134mg | 13986% | |
| Calcium | 25.9mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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