Blackeyed Peas & Smothered Okra PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 15:23

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