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Photo by Romney Caruso

ROUX 2 GEAUX PEAS (CAJUN ROUX PEAS)

WHAT YOU WILL NEED: 2 teaspoons olive oil 3 slices thick-cut bacon, cut into bite size pieces 3 tablespoons Rouses Roux 2 Geaux ¾ cup no-salt-added beef stock, very warm, plus more as needed 1 medium (5 ounces) white or yellow onion, chopped ¼ teaspoon fine salt, plus more to taste ¼ teaspoon cayenne, plus more to taste 2 (8.5 ounces) cans sweet, young peas, such as Le Sueur (See headnote above) Hot French bread, for serving (optional) HOW TO PREP: In a heavy-bottomed pot or Dutch oven over medium heat, add the olive oil and the bacon and cook until the bacon renders its fat, about 5 minutes, stirring occasionally. Crumble in the Roux 2 Geaux, then add the warmed stock, onion, salt and cayenne, and stir until well-combined. Simmer until the onions are translucent, about 15 minutes, adding more stock if it gets too thick. Drag the spoon across the bottom of the pot to scrape up any fond and incorporate it into the sauce. If you can see the bottom of the pot for a moment or two, it is the right

“I grew up eating roux peas at my Maw Maw’s

We’ve had guests who raised an eyebrow at these peas smothered in a brown sauce. When they take a bite, however, they get it. This economical, one-pot recipe is made even easier using Rouses Roux 2 Geaux. Often, folks make their roux for this dish using bacon fat, so we added a few slices of bacon for that hit of salty, smoky flavor. We like beef stock for this dish, but you can use the stock you prefer, or even water. Want to start a debate? Bring up which kind of peas work best in this dish. If you look in the recipe below, you’ll see where we land. We prefer canned, small-sweet or petit pois peas. If you prefer frozen peas or shelled fresh peas, you’ll have to add more liquid so you can cook them longer to get the desired tenderness. This is traditionally a side dish, but we’ve eaten it as a main, too, with hot French bread. SERVINGS: 4 servings for an entrée; 8 as a side STORAGE: Refrigerate for up to 4 days

almost every Sunday. She used petit pois and canned mushrooms in hers. She also made lima beans with a dark roux. If she had shrimp, usually the little ones, she’d use that. If not, it was andouille or smoked sausage. That’s how they did it in Luling. River Parish people know.” — Amanda Kennedy, Senior Manager, Brand & Marketing Strategy, Rouses Markets

consistency. Add the peas, and simmer until the peas are warmed through, about 5 minutes. Recipe developed by Ann Maloney

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