Recipe by Southern Living October 2001

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Yield:
6 to 8 servings
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Ingredients

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Directions

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  • 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.

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  • 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.

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