Master the Classic Cajun Roux Peas Recipe | Louisiana Cookin'

smoked sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage reduces fat while maintaining flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories and can be made from scraps.

Start by introducing the ingredients: Lassour young berry sweet peas, bacon, onion, garlic, chicken stock, salt, black pepper, and flour for the roux.

Crisp up about 1/4 pound of bacon in a pot until golden brown and set aside, keeping the fat in the pot.

With the heat on low, prepare the onion by chopping it finely.

Heat the bacon fat until it starts to smoke, then lower the heat and add flour to create the roux.

Use a whisk to mix the flour into the fat until there are no clumps, then switch to a flat edge wooden spatula for stirring.

Cook the roux on medium-low heat, stirring constantly for about 20 minutes until it reaches a light brown color.

Add the chopped onion and about 1 tablespoon of chopped garlic to the roux and sauté until fragrant.

Increase the heat to medium and slowly introduce chicken stock to the roux, stirring continuously until it comes to a boil.

Once boiling, taste the mixture and season with a pinch of salt and black pepper.

Add the drained young berry sweet peas to the pot and bring to a light simmer, cooking for about 20 minutes.

After 20 minutes, taste for seasoning and adjust with more salt and black pepper if needed.

Stir in the crisp bacon that was set aside earlier into the pot before serving.

Serve the dish over white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens