English Peas & Andouille Sausage |
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Written by Avinash Pooran
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Thursday, 23 June 2011 15:45 |
2 17-ounce cans tiny English peas 12 pearl onions, peeled ½ cup andouille sausage, julienned 3 TBS butter ¼ cup finely chopped celery ¼ cup finely chopped red bell pepper 1 TBS minced garlic 2 TBS flour 1 cup water ½ tsp...
- 2 17-ounce cans tiny English peas
- 12 pearl onions, peeled
- ½ cup andouille sausage, julienned
- 3 TBS butter
- ¼ cup finely chopped celery
- ¼ cup finely chopped red bell pepper
- 1 TBS minced garlic
- 2 TBS flour
- 1 cup water
- ½ tsp salt
- ½ tsp black pepper
- Sprig of fresh thyme
- Pinch of nutmeg
- Drain peas, reserve 1 cup of liquid
- In 2-qt saucepan, melt butter over medium high heat; add celery, bell pepper, and garlic; sauté 4 minutes until vegetables are wilted
- Add andouille and sauté 3 minutes
- Add pearl onions and stir into the mixture
- Sprinkle in flour, blending well and add liquid from peas and 1 cup water
- Bring to rolling boil and reduce to simmer
- Add peas and season with salt, pepper, thyme and nutmeg; cook 15 minutes
Serves 6-8
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