top of page

1 TBSP Vegetable Oil

1 Large Onion, chopped

3 cloves of Garlic, minced

4 Cups of fresh Purple Hull Peas

1 QT Chicken Broth (or Vegetable), preferably unsalted

12-16 OZ Andouille Sausage, or smoked sausage

Salt and Pepper


In a medium skillet or saute pan, heat the oil over medium heat. Add the onion and garlic and saute until softened, 3 to 5 minutes.


Transfer the onion and garlic mixture to a medium saucepan; add peas and chicken broth. Cover and simmer over low heat for 30 minutes.


Meanwhile, slice or dice the sausage. Put in a skillet and cook, turning, until brown on all sides. Add to the peas, cover, and simmer for 20 minutes longer, or until peas are tender.


Uncover the saucepan and increase the heat to medium so the mixture is at a low boil; continue cooking for about 3 to 5 minutes to reduce slightly.


Add kosher salt and pepper as needed for flavor. Serve the peas with freshly baked cornbread.

Vegan Stuffed Poblano Peppers

    bottom of page