Friday, May 8, 2009

Southern Style Creamed Peas

Green peas, or preferably petit pois, simmered in a light bacon and butter roux.
Green peas, or preferably petit pois, simmered in a light bacon and butter 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, adding water as needed to make up for the loss of liquid for the gravy. 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.


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

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 affil link) 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.

Green Pea Soup: Prepare as above, adding one medium sized potato, peeled and cubed and 4 cups vegetable stock along with the peas and remaining ingredients. Cook until tender, about 10 to 15 minutes. Carefully use an immersion blender or transfer in batches to a stand blender to puree. Serve warm with a dollop of sour cream in individual bowls. May also serve soup chilled.

Source: http://deepsouthdish.com

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Posted by on May 8, 2009

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