English Peas & Andouille Sausage PDF Print E-mail
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Written by Avinash Pooran   
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
  1. Drain peas, reserve 1 cup of liquid
  2. In 2-qt saucepan, melt butter over medium high heat; add celery, bell pepper, and garlic; sauté 4 minutes until vegetables are wilted
  3. Add andouille and sauté 3 minutes
  4. Add pearl onions and stir into the mixture
  5. Sprinkle in flour, blending well and add liquid from peas and 1 cup water
  6. Bring to rolling boil and reduce to simmer
  7. Add peas and season with salt, pepper, thyme and nutmeg; cook 15 minutes

Serves 6-8