(This week, we are serving our Feast of the Ages recipe in place of the regular Saturday recipe, and we will serve the regular Saturday recipe tomorrow instead of the Feast of the Ages! Just needed to switch them this week as we are still in the process of moving and this one was ready to go.) This recipe is the ninth in a 21-week series, The Feast of the Ages, a way for us to share our faith with our readers, a much more important and bigger part of our lives than even food. 
We thought it would be fun to bring the two together in this series.
For the 9th course, we offer a caviar, but a different type of caviar than what comes to mind initially:
- 1 pound frozen field peas with snaps
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup Andouille sausage, diced
- 1 cup whole kernel corn
- 1 teaspoon salt
- approximately 2 quarts water
- In a 4-quart stock pot, bring water to a boil.
- Add peas, onion, garlic and sausage. Add more water to cover, if needed, and bring water back to a boil.
- Turn down to a simmer and cook approximately 30 to 45 minutes or until peas are tender. Add salt, taste, and adjust if needed.
- Add corn. Simmer approximately another 10 to 15 minutes or until corn is tender.
(Can be served by itself or over a bed of rice. If you would prefer a less spicy alternative, use smoke sausage instead of Andouille.)
*(You will be able to select from the following versions: English, Chinese-traditional characters, French, Japanese, Spanish, or Children’s — preferred by some adults due to its simple style.)
Click here to go to the 10th Course, Lemon-Lime Ice Cream Soda Shots.
If you’d like to see the previous courses:
1st Course (amuse): Shrimp and Pineapple Wontons,
2nd Course (second amuse): Mini Brats,
3rd Course (cold appetizer): Tangy Cuke and ‘Mater Salad,
4th Course (thick soup): Creamy Chicken Curry Soup,
5th Course (thin soup): Apple “Cider” Soup,
6th Course (beef): London Broil with Cranberry and Portobello Reduction,
7th Course (antipasto): Tomato and Mozzarella Crostinis,
8th Course (in place of pasta): Mini Soft Tacos
Find more great recipes with this one at Foodie Friday, Titus 2sdays.
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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