1 pound blackeyed peas 1 pound fresh baby okra, sliced or 1 10-ounce package frozen okra 1 pound sliced smoked sausage ¼ cup oil 1 cup chopped onions ½ cup chopped celery ½ chopped green bell pepper 1 TBS minced garlic 1 16-ounce... 

• 1 pound blackeyed peas
• 1 pound fresh baby okra, sliced or 1 10-ounce package frozen okra
• 1 pound sliced smoked sausage
• ¼ cup oil
• 1 cup chopped onions
• ½ cup chopped celery
• ½ chopped green bell pepper
• 1 TBS minced garlic
• 1 16-ounce can whole tomatoes, drained
• 1 cup chopped onions
• 1 cup chopped red bell pepper
• 1 TBS minced garlic
• ½ tsp salt
• ½ tsp black pepper

1 tsp Louisiana Hot Sauce

1. Soak peas overnight in cold water in refrigerator; drain and rinse.
2. Into large sauce pot, heat oil over medium high heat; add onions, celery, bell pepper, and garlic; sauté 3-5 minutes until wilted
3. Add sausage and cook until lightly browned
4. Remove ¼ cup excess oil and reserve for sautéing okra
5. Add peas, blending well; add cold water to cover peas by 2”, bring to boil and reduce to simmer
6. Cook for 2 hours until peas are tender
7. In heavy black iron skillet, heat reserved oil over medium high heat; add onions, bell pepper and garlic; sauté 3-5 minutes until wilted
8. Add okra and tomatoes, blending well; simmer 1 hours, stirring occasionally to keep from scorching
9. Combine peas and okra; season with salt, pepper, and hot sauce
10. Place in serving dish and serve hot

Serves 6-8