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And the Valley Cooks: Cajun Peas

There are some things that DO get better with peas.

Billy Gomila

Louisiana has its own way of doing a lot of things. Some for the better, even!

And we can find a way to incorporate a flour and oil roux into just about any dish. Green peas included.

Peas in a roux are a perfect side dish for grilling or any other get-together, and you can find one version or another in almost any Cajun cookbook. Obviously, fresh peas are the best way to fly, but if you can’t find any, frozen will do just fine.


2 lbs peas
1 onion, diced
1 bell pepper, diced
2 ribs of celery, diced
2 cloves garlic, minced
12 cup vegetable oil
3 tbsp flour
1 lb smoked sausage or andouille, diced
1 quart chicken stock


1. In a medium-sized Dutch oven, heat the oil over medium high heat. Add the sausage and saute until well browned.

Billy Gomila

2. Add your onions, bell pepper, celery and garlic and cook until wilted, stirring every so often. Stir in the flour, one tablespoon at a time, stirring well to make sure you break up any lumps — you don’t want a clump of flour sticking together and not browning — and cook until the mixture starts to turn golden brown.

Billy Gomila

3. Add your chicken stock, slowly, in order to create a sauce, then add your peas. Reduce heat to simmer, and cook until the peas become tender. You may want to add more liquid to maintain the proper consistency.

This recipe will serve five to six people.