Rating: 5 stars
2 Ratings
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Whitney Miller
Recipe by Southern Living November 2012

Gallery

Credit: Iain Bagwell; Styling: Heather Chadduck

Recipe Summary test

hands-on:
10 mins
total:
40 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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).

Source

Modern Hospitality

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