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Purple Hull Peas
2 cups chopped creole veggies (onion/bell pepper mix)
1/2 pound diced andouille
2 lbs shelled purple hull peas (or blackeyes), fresh or frozen
1 box chicken broth
1 lb peeled small shrimp
In a big pot or dutch oven, heat a little butter or olive oil to sweat the veggies. Add the andouille and peas, cover with broth. If the peas aren't covered, add enough water to cover them. Season well. Bring to a boil, then cover and simmer until peas are tender (about 20 minutes). When the peas are tender, add the shrimp and cook until the shrimp are pink. Check for seasoning. Serve over rice.