Smoky Conch Peas with Sofrito and Andouille
Smoky conch peas simmered with sofrito and andouille sausage for a comforting Lowcountry inspired dish full of field peas, peppers, tomatoes, and Southern flavor.
Equipment
- small Dutch oven optional
Ingredients
Sofrito:
- 1 tablespoon extra virgin olive oil
- 2 cups yellow onion sliced
- 2 cups red pepper sliced
- 2 cups roma tomatoes sliced
- 1 tablespoon garlic sliced thinly
Conch Peas:
- 1 teaspoon avocado oil
- 2 andouille sausages halved lengthwise, then quartered crosswise
- 1 ⅓ cups conch peas
- 2 ½ cups chicken stock
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Make the Sofrito: Heat 1 tablespoon of extra virgin olive oil over medium low heat in a small dutch oven or heavy bottomed saucepan. Add 2 cups each of sliced yellow onion, red pepper and roma tomatoes. Add a pinch of sea salt and stir. Cover with a lid and cook for 10 minutes, then add 1 tablespoon of thinly sliced garlic. Season to taste with sea salt and freshly cracked black pepper. Return the lid to the pot and continue cooking for half an hour, stirring every 5 minutes or so, until the vegetables are very tender. In the meantime, cook the conch peas.
- Cook the Peas: Heat 1 teaspoon of avocado oil in a medium sized saucepan over medium high heat. Add 2 andouille sausages, sliced in half lengthwise and quartered crosswise and cook in a single layer for 4-6 minutes, until the sausages are browned. Remove the sausages from the pan and add 1 ⅓ cups conch peas and 2 ½ cups of chicken stock. Season to taste with sea salt and freshly cracked black pepper. Bring the pot to a simmer and cover with a lid. Cook until the conch peas are tender and the liquid is mostly absorbed, about 25 minutes.
- Combine: Once the sofrito and the conch peas are completely tender, combine them with the andouille sausages in the dutch oven. Check for seasoning and serve.