|
|
Chrissy's Cajun Petite PoisMain Dishes & Casseroles
Add to Recipe Box
|
|
|
Submitted by Chrissy LeMaire
Kaplan, La
on Monday, April 11, 2005
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | 6 servings |
| Prep Time: | 5 minutes |
| Cook Time: | 1 hour, 30 minutes |
| Ready In: | 1 hour, 35 minutes |
|
Petite Pois means 'little pea' in Cajun French. This is my adaptation of the Petite Pois recipe found at ImACajun.com. Although this is a classic Cajun dish, this is the first time I remember having it. The sweetness from the peas mixed so well with the smokey flavor of the roux. I *loved* it and so did everyone else in my house! Photo courtesy of ImACajun.com. |
| |
| Ingredients |
| 4 onions, chopped |
1 whole garlic pod, sliced |
| 3 cans sweet peas |
2 cans Swanson's Vegetable Broth |
| 4-5 tbsp roux |
6 eggs |
| salt and black pepper to taste |
rice |
|
| | | Directions | Cook down onions and garlic in a lightly oiled magnalite pot (you can use the oil from your roux) for about 30 minutes. Add one can vegetable broth and roux. Simmer for an additional 10 minutes.
Add drained peas and second can of vegetable broth. Stir and simmer for 30 minutes.
Crack eggs into mixture and do not stir. They will cook whole. Make sure your mixture is not at a rolling boil when you add the eggs or else they will disintegrate into the mix.
Once the eggs are fully cooked (about 5-10 minutes), serve over rice! |
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
