Chrissy’s Cajun Petite Pois


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
  • rice


Step 1

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.

Step 2

Add drained peas and second can of vegetable broth. Stir and simmer for 30 minutes.

Step 3

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.

Step 4

Once the eggs are fully cooked (about 5-10 minutes), serve over rice!


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Kaplan, Louisiana Louisiana
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