Field Peas with Okra and Andouille Sausage

Southern Living
Field Peas with Okra and Andouille SausageRecipe
Photo: Iain Bagwell; Styling: Heather Chadduck

Makes 8 to 10 servings


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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


Hands-on: 10 Minutes
Total: 40 Minutes

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.

Brought to the table by cookbook author Whitney Miller (Modern Hospitality).

Created date

October 2012