Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
10 Mins
Total Time
40 Mins
Makes 8 to 10 servings

How to Make It

Step 1

Sauté andouille in a Dutch oven over medium heat 5 minutes or until lightly browned.

Step 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.

Step 3

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

Modern Hospitality

Ratings & Reviews

kpmoore87's Review

March 01, 2015

Lalaagg's Review

November 27, 2013
Delicious! I ended up cutting the okra in half... Used black eyed peas, green peas, and creamed peas..