8/31/2025 – This cook turned out great and was our creation as we went. It began with the idea of using a lot of the okra we have this year from the garden.

1. Boiled a ham bone for about an hour until the knuckle could be broken open and meat scraped off the bones. Left the bones in until the okra was added.
2. Added a quarter of a large yellow onion cut into large slivers.
3. Washed one pound of peas and added them.
4. Added 4-5 shakes from the SS dispenser (maybe 1 scant Tbsp) of fresh ground black pepper and 2 large pinches of our cayenne pepper flakes with seeds.
5. Brought the pot back to a slow boil then covered loosely and turned down to simmer about an hour.
6. When the peas were beginning to soften–almost crunches when bitten—added 25 1.5-inch long okra pods that were whole with the stem end removed but not open to the seed area
7. Added about an 8-inch long, 1″ diameter, Conecuh Cajun Sausage cut in half long ways then cut into 1/8-1/4 inch thick half moons.
8. Adjusted the water and simmered until the peas were tender.
9. Served over Jasmine rice.