Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Field Peas with Okra and Andouille Sausage

  • Yield: Makes 8 to 10 servings


  • 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


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).


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Field Peas with Okra and Andouille Sausage Recipe