Field Peas with Okra and Andouille Sausage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 pound andouille sausage, cut into 1/4-inch-thick slices |
6 cups assorted fresh or frozen field peas |
1/2 pound small, fresh whole okra |
12 fresh basil leaves, torn |
salt and freshly ground pepper to taste |
Directions:
1. Sauté andouille in a Dutch oven over medium heat 5 minutes or until lightly browned.
2. 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.
3. Brought to the table by cookbook author Whitney Miller (Modern Hospitality).
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