Not Your Mama's Black-Eyed Peas

Name: Not Your Mama's Black-Eyed Peas
Total time: 45
Yield: 8
Ingredients: 3 tablespoons olive oil; 0.5 cup chopped white onion; 0.5 cup chopped celery; 0.25 cup chopped shallots; 4 cloves garlic, crushed and chopped; 1 pound Andouille sausage, diced; 0.5 cup unsalted butter; 1 teaspoon cayenne pepper; salt and freshly ground black pepper to taste; 2 (15 ounce) cans black-eyed peas, rinsed and drained; 4 cups chicken stock; 1 cup heavy cream; 1 (10 ounce) package frozen whole okra

Recipe by CookingWithShelia from allrecipes.com

Dinner,Side Dish 45 Mins.

Ingredients

8 servings

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3 tablespoons olive oil
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0.5 cup chopped white onion
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0.5 cup chopped celery
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0.25 cup chopped shallots
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4 cloves garlic, crushed and chopped
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1 pound Andouille sausage, diced
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0.5 cup unsalted butter

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1 teaspoon cayenne pepper
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salt and freshly ground black pepper to taste
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2 (15 ounce) cans black-eyed peas, rinsed and drained
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4 cups chicken stock
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1 cup heavy cream
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1 (10 ounce) package frozen whole okra

Instructions

Heat olive oil in a large pot or dutch oven over medium heat. Stir in onion, celery, shallot, and garlic. Cook for 2 minutes.
Add diced sausage to the pot and cook for 2 to 3 minutes. Remove some of the sausage for garnish and set aside. Add butter, cayenne pepper, salt, and pepper; cook for 3 to 4 minutes. Add peas and cook for 3 to 5 minutes. Pour in chicken stock, bring to a simmer, reduce heat to low, and simmer for 15 minutes.
Stir in heavy cream. Remove 1/2 of the soup and puree in a blender. Return pureed black-eyed pea mixture to the pot and continue cooking on low, stirring well, for 3 to 5 minutes.
Meanwhile, add okra to a cast iron skillet and cook over medium-high heat until they are well charred, 3 to 4 minutes. Add okra to black-eyed peas and serve garnished with reserved sausage pieces.