Field Peas, Okra, and Corn Combo

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Yield:

6 to 8 servings

Recipe from

Southern Living

Ingredients

2 celery ribs, sliced
1 large onion, halved and sliced
1/2 large green bell pepper, diced
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1 teaspoon freshly ground pepper
1 teaspoon hot sauce
1/2 teaspoon salt
1 (14 1/2-ounce) can chicken broth
1/2 cup dry white wine or chicken broth
1 (16-ounce) package frozen field peas with snaps, unthawed
1 (16-ounce) package frozen sliced okra, unthawed
1 (16-ounce) package frozen whole kernel corn, unthawed
Hot cooked rice
Garnishes: chopped tomato, sliced green onions

Preparation

Sauté first 4 ingredients in hot oil in a Dutch oven over medium heat 8 minutes or until onion is lightly browned. Add Worcestershire sauce and next 4 ingredients, and cook, stirring constantly, 3 minutes.

Stir in broth and wine, and bring to a boil. Stir in field peas, and return to a boil. Cover, reduce heat, and simmer 25 minutes.

Stir in okra, corn, and, if needed, up to 1/2 cup water; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Serve over rice. Garnish, if desired.

Note:

October 2001
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