Chrissy’s Cajun Petite Pois2005-04-11
- Course: Main Dishes
Petite Pois means ‘little pea’ in Cajun French. The sweetness from the peas mixes so well with the smokey flavor of the roux.
- 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
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.
Once the eggs are fully cooked (about 5-10 minutes), serve over rice!