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Field Peas with Okra and Andouille Sausage

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 10 mins
Total time 40 mins
Yield

Makes 8 to 10 servings

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

How to Make It

  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).

Modern Hospitality