Brothy Purple Hull Peas & Grilled Boudin

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Ingredients

For the Purple Hull Peas:

• 1/2 white onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups chicken stock
• 1 chunk tasso ham
• 2 teaspoons Cajun Sumac Hot Sauce
• Kosher salt and freshly ground black pepper, to taste

For the Boudin:

• 4 boudin sausages

For Serving:

• Flaky salt, for serving
• Extra virgin olive oil, for drizzling

Directions

For the Purple Hull Peas:

1. Saute the Onions and Garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced white onion and garlic, sautéing until softened, about 5-7 minutes.
2. Simmer the Peas: Add the chicken stock and a chunk of tasso ham to the skillet. Bring the mixture to a simmer, then reduce heat to low. Cook for 45-60 minutes, until the peas are tender and the flavors have melded together. Stir in 2 teaspoons of Cajun Sumac Hot Sauce and season with kosher salt and freshly ground black pepper to taste.

For the Boudin:

1. Grill the Boudin: While the peas are simmering, preheat your grill or a grill pan over medium heat. Lightly grill the boudin sausages for 8-10 minutes, turning occasionally, until heated through and slightly crisped. Slice the boudin into rounds and keep warm.

For Serving:

1. Serve the Dish: To serve, spoon the purple hull peas into a bowl. Arrange the sliced boudin rounds on top. Drizzle with extra virgin olive oil, sprinkle with flaky salt, and finish with an extra dash of ONIMA Pantry’s Cajun Sumac Hot Sauce, if desired.