Green peas, or preferably petit pois, cooked in a light roux.

Southern Style Creamed Peas

Break out that jar of bacon fat ya got in the fridge for this one, cuz we're startin' with a roux!

Okay ... if you don't happen to have one of those on hand, you can sure use any kind of oil, or just use all butter.

I love peas cooked this way though. I especially love this when it is made with the Le Sueur Very Young Small Early Peas, you know the ones in the silver can? YUM! But honestly, these are really great with any kinda pea you like, including frozen if you're so inclined. Those up there are just plain ole canned sweet peas.

Seriously, give this a try sometime - if you like peas to begin with, I think you will love 'em! Goes great with anything. Heck, back in the day when times were hard and payday was still a few days away, folks were known to have these peas as a main dish for supper, when it was served over a bed of white rice.

Here's how to make them.

If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

Share

Recipe: Southern Style Creamed Peas

©From the Kitchen of Deep South Dish

Prep time: 5 min |Cook time: 15 min |

Yield: About 4 to 6 servings

Add this recipe to ZipList!

Ingredients

• 2 tablespoons of butter
• 4 tablespoons of bacon fat
• 4 tablespoons of all purpose flour
• 1/2 of an onion, finely chopped
• 2 cans of peas, any kind, undrained (petit pois recommended)
• 1 teaspoon of granulated sugar
• 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama) or to taste, optional
• 2 pinches of kosher salt
• 1/4 teaspoon of freshly cracked black pepper, or to taste

Instructions

In a heavy medium size saucepan, melt the butter and the bacon fat together using a slightly over medium heat setting. Add the flour and stir continually until all of the flour is incorporated. Reduce heat to medium and continue stirring until roux has turned a medium blond color.

Remove the roux from the heat and quickly stir in the chopped onion. Return to the stove and continue cooking, stirring constantly, for about 3 minutes. Add the peas, liquid and all, then the sugar, Cajun seasoning, salt and pepper and bring up to a boil. Reduce heat to low, cover and simmer for 15 minutes. Serve immediately.

Creamed Peas and New Potatoes: Cut away a small strip across the center of about a pound of very small, new potatoes, cover with water and boil for about 15 minutes. Meanwhile prepare the peas as above; combine the potatoes and peas before serving.

Creamed Peas and Pearl Onions: Place a (1 pound) bag of frozen pearl onions in a microwave safe bowl, cover and cook for about 10 to 12 minutes, stirring at least once; drain. Meanwhile prepare the peas as above; combine the onions and peas before serving.

Source: http://deepsouthdish.com

PRINT THIS Requires Adobe Reader - download it free!

©Deep South Dish

☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too!

Southern Style Green Beans with Potatoes
Southern Fried Corn
Asparagus Bundles

Posted by Mary on May 8, 2009

Images and Full Post Content including Recipe ©Deep South Dish. Do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.

.