Ingredients

How to make it

  • 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

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Reviews & Comments 4

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  • twill10 1 year ago
    this could work with new potatoes as well.
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  • twill10 1 year ago
    Thanks
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  • twill10 1 year ago
    If you don't want to make a roux, you can use heavy cream and adjust sweetness to your taste , just make sure most of the canned pea juice is not used.
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  • twill10 1 year ago
    thanks for the bookmark
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