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Started By
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Roux Peas...
Posted on 6/29/25 at 1:18 pm
Posted on 6/29/25 at 1:18 pm
Never made them myself. I understand it's a pretty traditional Cajun side dish but in all my home cooked meals and family reunions down there, I've never had it.
Looks to be pretty simple. Here is what I plan to do. Any tips welcomed.
Brown some bacon or cured pork till crispy (I have some good pork jowl bacon)
Make a light roux (maybe peanut butter color) with bacon grease and flour. Add chopped onions to the hot roux when it's the right color.
Build up the roux with water or broth. I'm planning on using chicken broth.
Simmer for a while.
Then add drained peas. I have Le Seur young peas. My MIL insists I need Dubon Petiit Poi's but I don't have that handy.
Simmer for 20 minutes or so. Add the crispy pork back in at the end. Season to taste. Serve over rice.
Am I missing anything?
Looks to be pretty simple. Here is what I plan to do. Any tips welcomed.
Brown some bacon or cured pork till crispy (I have some good pork jowl bacon)
Make a light roux (maybe peanut butter color) with bacon grease and flour. Add chopped onions to the hot roux when it's the right color.
Build up the roux with water or broth. I'm planning on using chicken broth.
Simmer for a while.
Then add drained peas. I have Le Seur young peas. My MIL insists I need Dubon Petiit Poi's but I don't have that handy.
Simmer for 20 minutes or so. Add the crispy pork back in at the end. Season to taste. Serve over rice.
Am I missing anything?
4
Posted on 6/29/25 at 1:53 pm to Professor Dawghair
Traditionaly no meat in roux peas.
Melt a stick of butter
Sweat down a small yellow onion diced really fine
When your onions are clear add 2 heaping tablespoons of flour
Cook it down till starts to turn a lille brown, going for a little bit past a blonde roux
Add 2 cans of LeSur or Dubois small green peas liquid included.
Cook about 30 minutes
Adjust your liquid to the consistency you like
My wife's family eats roux peas over creamed potatoes, I like mine over rice.
I know some people that eat roux peas with sliced boiled eggs durin Lent.
Melt a stick of butter
Sweat down a small yellow onion diced really fine
When your onions are clear add 2 heaping tablespoons of flour
Cook it down till starts to turn a lille brown, going for a little bit past a blonde roux
Add 2 cans of LeSur or Dubois small green peas liquid included.
Cook about 30 minutes
Adjust your liquid to the consistency you like
My wife's family eats roux peas over creamed potatoes, I like mine over rice.
I know some people that eat roux peas with sliced boiled eggs durin Lent.
Posted on 6/29/25 at 1:57 pm to Professor Dawghair
My family and my wife’s family both love these for holiday meals. I can’t stand them.
Posted on 6/29/25 at 2:32 pm to Professor Dawghair
quote:
Then add drained peas. I have Le Seur young peas
Absolutely love roux peas. Reminds of growing up and visiting my Grandmother’s house. She always used the canned peas with pearl onions and mushrooms in them.
Posted on 6/29/25 at 3:25 pm to CHEDBALLZ
quote:
Melt a stick of butter Sweat down a small yellow onion diced really fine When your onions are clear add 2 heaping tablespoons of flour Cook it down till starts to turn a lille brown, going for a little bit past a blonde roux Add 2 cans of LeSur or Dubois small green peas liquid included. Cook about 30 minutes Adjust your liquid to the consistency you like
This sounds awesome. I love peas- we grew up eating them, but I found out as an adult that my mother HATED them
Posted on 6/29/25 at 3:44 pm to LSUGUMBO
We add a can of mushrooms to them. Otherwise, the same recipe.
Posted on 6/29/25 at 5:08 pm to CHEDBALLZ
Thanks all. Mushrooms and boiled eggs sound good. Read where some add potatoes.
I bet it was one of those dishes where you used what you had on hand.
I bet it was one of those dishes where you used what you had on hand.
Posted on 6/29/25 at 7:09 pm to Professor Dawghair
Love em. Using bacon grease adds more depth of flavor
Posted on 6/29/25 at 7:43 pm to moontigr
Turned out great. Yes used grease from the hog jowl bacon. Will definitely be in my holiday side dish lineup from now on.
Posted on 6/30/25 at 12:23 am to CHEDBALLZ
Traditional is good but give me a pot of roux peas built on bacon and bacon grease, then add a chunk of ham hock or smoked turkey neck in there, serve over rice and it ain’t a side anymore that’s a full blown meal.
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