Cajun Roux Peas
PREP TIME: 30-45 Minutes

Peas are a mainstay on the Southern table, but treated totally different here in Cajun Country. In the bayous, we further flavor the fresh peas with a mixture of fresh seasonings and smoked meat, then thicken the natural stock with a light roux. I suggest you try cooking them in this fashion for a new dining experience.


  • 2 pounds fresh peas, shelled
  • ½ pound smoked sausage, diced
  • ½ cup vegetable oil
  • ½ cup diced onions
  • ½ cup diced celery
  • ½ cup diced red bell pepper
  • ¼ cup minced garlic
  • 1 ½ tbsps flour
  • 3 cups chicken stock
  • ½ cup sliced green onions
  • ¼ cup chopped parsley
  • salt and black pepper to taste
  • Louisiana Hot sauce to taste

Rinse the shelled peas once or twice in cold water, removing any debris. Drain peas and set aside. In a cast-iron Dutch oven, heat oil over medium-high heat. Add smoked sausage and sauté 3 -5 minutes. Add onions, celery, bell pepper and garlic. Sauté 3-5 additional minutes, stirring occasionally. Sprinkle in the flour and blend well into the vegetable mixture. Add fresh peas, stock and season lightly using salt and pepper. Bring to a rolling boil. Reduce to simmer and cook until peas are tender and slightly thickened gravy has formed. Depending on the age of the peas, additional stock may be necessary to retain volume during cooking. Once peas are tender, season to taste using salt, pepper and Louisiana Hot Sauce.

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