It doesn’t get much more Cajun than Peas in a Roux. It’s just what it sounds like, Peas smothered in a roux-based gravy, made in one pot with local seasonings and spices. Classic Cajun fare stretches resources by using what you grow and what you catch. Sweet Daddy D’s Peas in a Roux is a simple, no-angst recipe that makes a fantastic side dish but can also be served over rice as the main offering.
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What is Peas in a Roux?
This dish may be called Cajun Roux Peas or Cajun Peas and may not be found in many Cajun or Creole restaurants, but any family or holiday gathering or cover-dish dinner in Cajun country will likely have this on the table. You'll find it in South Louisiana restaurants offering major comfort food. The hallmark of many Cajun classics is that they are economical and stretch meager resources. Dating back centuries, Cajun cooks used what they trapped, caught, shot, or grew. Not much meat? No problem, this recipe doesn’t really need much meat to provide some seasoning. On the other hand, if you have plenty, add more and it can be a nice main dish. Slowly cooked in one pot, layers of flavor meld to transform normally boring peas into a rich and flavorful dish. I’ve said many times that in Cajun and Creole cooking, side dishes and vegetables are not an afterthought, they contribute amazing dimensions to an everyday meal. Give this very simple recipe a try and you will immediately know what I mean.
Here’s What You Need
NOTE ON PEAS: Not only are canned peas perfect for this recipe, they also help make this simple recipe even simpler. Small sweet peas or petit pois are perfect but you can also use frozen English peas and even fresh peas. If you use fresh peas, you may need to increase the cooking time.
NOTE ON SEASONING MEAT: Tasso is highly seasoned smoked pork that is a favorite seasoning for Cajun dishes. If you can’t find it in your market, you can substitute smoked bacon, smoked ham hock or shank, or smoked sausage, preferably andouille. Keep in mind that whatever you use will impact the flavor profile. Typically tasso and andouille will bring some spice and intensity to the party so a little goes a long way.
Equipment
Here is some of the equipment I used to prepare this recipe:
This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
Cast Iron Dutch oven, cutting board, Cambro Prep Bowls, Glass Prep Bowls, Glass Measuring Cups, Metal Measuring Cups, Measuring Spoons, Chef’s Knives, Strainer
Here’s What You Do
First...you have a beer. The simplest recipes are even simpler when you are prepared. That includes preparing the cook as well as the ingredients. Start out with a beer and read the recipe all the way through. That’s the first step in mise en place. You’ll learn what ingredients and equipment you will need and what you will do with each one. Preparing all the ingredients beforehand lets you assemble the recipe in real-time, concentrating on the method without scrambling to prepare ingredients at the same time.
Mise En Place
What happens in this step? If we spend time preparing at the beginning, making this recipe is easy as can be. Make sure you have all the ingredients and equipment you need before we start. When you read the recipe all the way through before you start you'll gain an understanding of what you need to do. Preparing each individual ingredient before you start cooking allows you to concentrate on technique and process without distraction.
Start by draining the peas and reserving the liquid. Cube the tasso (or seasoning meat) and set that aside. Roughly chop the yellow onions and garlic, then measure all the remaining ingredients. Everything should be placed in their own prep bowl.
Build a Flavor Base Gravy
What happens in this step? Every great recipe builds depth of flavor in layers. This step is the first layer and starts with a medium roux in which to combine the seasoning vegetable for a rich gravy.
Place a Dutch oven over medium-high heat. When it’s hot, brown the seasoning meat for about 5 minutes to render its fat. Remove the seasoning meat from the Dutch oven and set aside but leave the bits of flavor in the bottom of the Dutch oven.
Lower the heat to medium and add the bacon grease. When the bacon grease has melted, add the AP flour and make a medium roux. Keep in mind that the roux will continue to brown somewhat while you cook.
Question about how dark to make the roux? This is a matter of personal taste. The roux is used to thicken and provide a smooth flavor, but as the roux gets darker, the starch molecules tend to break up and provide less thickening. This recipe works well with a medium roux.
Add the yellow onions to the roux and stir to completely combine the roux and onions, Saute, stirring often, for about 8 minutes until the onions are beginning to clear.
Stir in the garlic and saute for about 2 minutes. You’ll know it’s right when the aroma from the garlic becomes evident.
Next, add the Herb and Spice Blend (except the sugar) and stir for about a minute.
Smother the Peas in the Gravy
What happens in this step? Now that we have a foundation built with the roux and vegetables, it’s time to add the peas and a rich stock which will start to transform all the different flavors.
Maintaining medium heat, add the drained peas and seasoning meat to the onions and roux. Gently stir (don’t mash the peas!) to mix the roux throughout the peas. Saute this for about 5 minutes.
Increase the heat, then add enough stock to just cover the peas. Add the Worcestershire sauce and stir to combine.
How much stock should I use? Use enough stock to cover the peas by about ½ inch and reserve the rest. Some people like their Peas in a Roux soupy and some like it like a thick gravy mixed with peas. Start by using enough to cover the peas, then as it simmers, if it’s too thick for you, add some of the reserved stock. If it’s too thin, simmer it longer with the cover off the pot.
Bring the peas and stock to a slight boil and maintain that for about 5 minutes, stirring occasionally.
After about 5 minutes, lower the temperature and simmer for about 15 minutes while the stock reduces and thickens. This could take longer depending on the amount of stock you added. If the gravy gets too thick, add some of the reserved stock to thin it a bit.
Once the peas have reached your desired thickness, taste and adjust seasonings to your liking. If you want the dish on the sweet side, add the sugar. Once you have the desired thickness, remove the Dutch oven from the heat and let it sit for about 5 minutes. Serve immediately over rice or simply as is.
Hints and Tips (FAQs)
Leftovers can be kept in the fridge for 3 to 5 days and up to 10 months in the freezer. In both cases, make sure to use an airtight container. You can reheat it on the stove or in the microwave. The peas may get a little mushy in the freezer but if they are stored airtight, the flavor should be good. Defrost in the fridge overnight before reheating.
Use butter, margarine, or vegetable oil.Â
This is a matter of personal taste. The roux is used to thicken and provide a smooth flavor, but as the roux gets darker, the starch molecules tend to break up and provide less thickening. This recipe works well with a medium to a dark roux.
You’ll want to use enough stock to cover the peas by about ½ inch. Some people like their Peas in a Roux to be very soupy and some like it like a thick gravy mixed with peas. Start by using enough to cover the peas, then as it simmers, if it’s too thick for you, add some of the reserved stock. If it’s too thin, simmer it longer with the cover off the pot.
This recipe is easy to make vegetarian or vegan. First, skip the bacon grease and use butter (for vegetarians) or vegetable oil. The tasso or seasoning meat can be replaced with mushrooms or left out altogether. Choose a vegan Worcestershire sauce, like this one. Instead of chicken stock use vegetable stock or the reserved liquid from the cans or a combination of the two. Water is also an option, but I can't get too excited about an ingredient that contributes nothing to the flavor profile.
Peas in a Roux is a fabulous side dish with these great recipes:
Get in touch with your inner Cajun with more great South Louisiana recipes:
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Yeah You Right!
Recipe
Peas in a Roux
Here's What You Need
- 2 15 ounce cans Small Sweet Peas
- ¼ pound tasso See Notes
- 3 tablespoons bacon grease See Notes
- 1 ½ cups yellow onion roughly chopped
- 2 tablespoons garlic roughly chopped
- 3 tablespoons AP Flour
- 3 cups chicken stock in all
- 1 tablespoon Worcestershire sauce
Herb and Spice Blend
- 1 tablespoon Creole seasoning
- 1 teaspoon cayenne peppers optional
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon sugar optional
Here's What You Do
Preparation
- Drain the peas and reserve liquid. Cube the tasso (or seasoning meat). Roughly chop the yellow onions and garlic, then measure all the remaining ingredients.
- Place a Dutch oven over medium-high heat. When hot, add the seasoning meat to brown for about 5 minutes while its fat renders out.
- Remove the seasoning meat from the Dutch oven and set aside.
- Lower the heat to medium. Add the bacon grease to the same Dutch oven.
- When the bacon grease has melted, add the AP flour and stir constantly to make a medium-dark roux. (See Notes)
- Add the yellow onions and stir to completely combine with the roux. Saute, stirring often, for about 8 minutes until the onions are beginning to clear.
- Stir in the garlic and saute for about 2 minutes, until the garlic becomes aromatic.
- Next, add the Herb and Spice Blend (except the sugar) and stir for about a minute.
- Maintaining medium heat, add the drained peas and seasoning meat to the onions and roux. Gently stir (don’t mash the peas!) to mix the roux throughout the peas. Saute for about 5 minutes.
- Increase the heat, then add enough stock to cover the peas by about ½ inch. (See Notes).
- Add the Worcestershire sauce and stir to combine.
- Bring the peas and stock to a slight boil and maintain that for about 5 minutes, stirring occasionally.
- After about 5 minutes, lower the temperature and simmer for about 15 minutes while the stock reduces and thickens. This could take longer depending on the amount of stock you added.
- If it gets too thick, add some of the reserved stock to thin it out.
- Once the peas have reached your desired thickness, taste and adjust seasonings as needed and add the sugar if you would like a sweeter flavor.
- Once you have the desired thickness, remove the Dutch oven from the heat and let it sit for about 5 minutes. Serve immediately over rice or simply as is.
Judy
I was raised eating sweet peas made with a roux. The only difference between yours & the one I grew up eating is potatoes cut in medium pieces added with the peas. Served on a bed of hot rice. Delicious! Thanks for sharing.😋
Sweet Daddy D
Hey Judy. I think potatoes would be a great addition, as would mushrooms, for those that like them. I love it when recipes connect us to family. Thanks for the comment!
Bob Bogan
In line 6 of the recipe it says " for 98 minutes" should it say 9 or 8 minutes?
Sweet Daddy D
8 minutes. Thanks, good catch.