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Peas in a Roux Recipe
Posted on 1/29/20 at 1:34 pm
Posted on 1/29/20 at 1:34 pm
Here's a step by step, though I know this isn't difficult. Is this the way you make your peas in a roux? I've never made them.
LINK
LINK
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Posted on 1/29/20 at 1:48 pm to Gris Gris
I make mine a little darker and quite a bit thinner. I also use the lesseur peas with mushrooms and pearl onions. I make a quick little copper colored roux, empty the can liquid and all, then season to taste with s and p. Simple and quick side with lots of flavor. There is no reason to use a half stick of butter imho.
Posted on 1/29/20 at 2:28 pm to Btrtigerfan
Do you use butter only or butter and bacon fat or just bacon fat? I thought the amount looked a bit rich for 2 cans. Roux is pretty light, but since I've never had them, I wasn't sure if light was right or a bit darker was better.
Posted on 1/29/20 at 2:32 pm to Btrtigerfan
quote:
make mine a little darker and quite a bit thinner. I also use the lesseur peas with mushrooms and pearl onions. I make a quick little copper colored roux, empty the can liquid and all, then season to taste with s and p.
This is how my grandmother has always made them. I can taste it now. The grocery near my house often sells those lesseur peas w/ onions and mushrooms 2 for the price of 1.
Posted on 1/29/20 at 2:53 pm to Gris Gris
I use bacon fat. I keep it right by the range top.
Posted on 1/29/20 at 4:07 pm to Gris Gris
I make my roux much darker, and I use more garlic and onion.
I prefer baby green limas in a roux...and it's even better if you stick some chicken thighs to braise in the pot along with the baby limas. That turns it into more of a stew.
I prefer baby green limas in a roux...and it's even better if you stick some chicken thighs to braise in the pot along with the baby limas. That turns it into more of a stew.
Posted on 1/29/20 at 4:12 pm to Gris Gris
So it’s calling for petite pois? For some reason that’s all we eat in my house.
Very young small peas =
Very young small peas =
This post was edited on 1/29/20 at 4:22 pm
Posted on 1/29/20 at 4:17 pm to hungryone
Thanks, that brings back memories, that is the way my grandmother, aunts, and mother made peas in roux, they all also made a carrot stew with ground meat in a roux base and served it over rice -now that was good
Posted on 1/29/20 at 4:18 pm to Gris Gris
I make mine darker and add mushrooms. I also make a smaller roux. 2 table spoons per can of peas. Otherwise it’s the same. Duck fat or bacon fat (IMO) provides the best flavor.
Posted on 1/29/20 at 8:35 pm to Gris Gris
The only way I eat them. My grandmas made em that way. I add sliced mushrooms and Sauternes sherry , never any left whe I serve them mmgood
Posted on 1/29/20 at 8:44 pm to Moe Betta
quote:
carrot stew with ground meat
Both my grandmothers cooked this, my mother cooked this and I now cook this.
Been a favorite for a long time.
Posted on 1/29/20 at 9:04 pm to Gris Gris
Roux peas
Posted on 1/29/20 at 9:28 pm to Nicky Parrish
Ground meat and carrots....y’all must be from DTB. One of those hyper local old school favorites. How about an etouffee de macaroni (shrimp etouffee made with pasta) with green olives? Or a shrimp spaghetti with a little crab fat added to the sauce?
Posted on 1/29/20 at 9:30 pm to Gris Gris
The new things I’ve never tried or heard of on here never cease to amaze me. Guess I’ll head to the store for some cans of peas tomorrow and try something new to me. Only peas my mom and grandmothers cooked were can to pot to plate. I wonder if those peas out of the freezer would work or are those too big?The person that wrote that recipe seems to make a big deal out of using the younger English pea. Matter of fact I always thought a green pea was a green pea. Guess I never looked I usually just push them into my mash potatoes growing up for the crunch element.
Posted on 1/29/20 at 9:34 pm to Earthquake 88
The dish is intended to be prepared with the tiny, tender, early sweet peas....ie, petit pois. Frozen regular green peas won’t be the same. They’re too firm and starchy.
Posted on 1/30/20 at 7:10 am to hungryone
[quote]How about an etouffee de macaroni (shrimp etouffee made with pasta) with green olives? Or a shrimp spaghetti with a little crab fat added to the sauce?[/
That too.
Now I don’t know what to cook for supper. I do have shrimp.
That too.
Now I don’t know what to cook for supper. I do have shrimp.
This post was edited on 1/30/20 at 10:13 am
Posted on 1/30/20 at 9:45 am to Gris Gris
Melt a stick of butter add 1/4 cup of flour and cook for about 5 minutes to make a blond roux. Add 4 cans of LeSeure Petis Pois. Cook for about 10-15 minutes. During lent my mom made that with sliced hard boiled eggs in it.
Posted on 1/30/20 at 11:07 am to CHEDBALLZ
quote:
During lent my mom made that
How about smothered potatoes on Fridays during Lent? Chunks of potato, cut as though for chunky hash browns....brown an onion in some oil, add the peeled, chunked potato, plenty of chopped garlic, and a little water, plenty of salt and black pepper. Tight lid, cook slowly for about 45 minutes until a crust forms on bottom. Gently turn the potatoes so more crust can form.
Made with fresh potatoes, it's definitely more than the sum of its parts.
Posted on 1/30/20 at 12:08 pm to hungryone
Yes, I make them in the rice cooker now.
Posted on 1/30/20 at 12:12 pm to CHEDBALLZ
quote:
Yes, I make them in the rice cooker now.
Do they get properly crusty? If so, please share your technique. I've gone Instant Pot nutty, and if I could make legit smothered potatoes in the IP.....whoohoo
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