Field Pea Succotash with Creole Mustard Sauce


This is even a southern name. Field peas can be a few different varieties of peas, such as lady peas or crowder peas, but if you are unfamiliar with these, you can always stick to the good ole black eyed pea. I hope you enjoy this very southern and deliciously comforting dish.


  • 1 Tablespoon olive oil or 1/4 cup water
  • 2 medium ears of corn
  • 2 medium green peppers, diced
  • 1 cup okra
  • 2 cans prepared black eyed peas or 4 cups cooked field peas
  • 1 small onion, diced
  • 1 teaspoon paprika
  • small pinch cayenne powder
  • 1/2 teaspoon garlic powder
  • himalayan salt and pepper to taste
  • 1 tablespoon creole mustard
  • 3/4 cup vegetable stock


  • large saute pan
  • small saucepan


  1. Add oil or water to the saute pan. Add together the corn, okra, onion, and spices. Cook the mixture until the onion and okra begin to soften. Add the peas and cook gently until simmering and flavors are melded.
  2. Prepare the creole mustard sauce by combining the vegetable stock and tablespoon of mustard. Whisk together until smooth and then simmer until it is reduced by half. It is now ready to be served with the succotash.
  3. Drizzle the mustard sauce over the succotash before serving.


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