Chrissy's Cajun Petite Pois

6 servings Prep: 15 m Cook: 1 h 20 m Total: 1 h 35 m Intermediate
4.3/5 (3)
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 in this comforting Cajun classic with onions, garlic, and poached eggs.

Ingredients

6 servings
  • 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-by-Step Instructions

  1. Cook down onions and garlic in a lightly oiled Magnalite pot (you can use the oil from your roux) for about 30 minutes over medium heat until soft and golden. Add one can vegetable broth and roux. Stir well to incorporate the roux, and simmer for an additional 10 minutes.
  2. Add drained peas and second can of vegetable broth. Stir and simmer for 30 minutes, stirring occasionally.
  3. Reduce heat to medium-low so the mixture is not at a rolling boil. Crack eggs into mixture and do not stir. They will cook whole, poaching in the pea mixture for about 5-10 minutes until whites are set and yolks reach desired doneness.
  4. Once the eggs are fully cooked, serve over rice!

Common Problems and Solutions

Q: Why did my eggs break apart in the mixture?

A: Make sure to reduce the heat to medium-low before adding the eggs so the mixture is not at a rolling boil. A gentle simmer allows the eggs to poach whole without breaking apart.

Q: Can I use fresh or frozen peas instead of canned?

A: Yes, but canned sweet peas have a particular texture and sweetness that works well here. If using frozen, you may need to adjust cooking time and add a touch of sugar to replicate the sweetness.

Q: How dark should my roux be for this dish?

A: A medium brown roux works best—darker than blonde but not as dark as chocolate. This gives you the smokey flavor mentioned without overpowering the sweet peas.

Tips and Techniques

The long cook time for the onions and garlic (30 minutes) is intentional—it caramelizes them and creates a sweet base that complements the peas. Don’t rush this step. Also, make sure to drain the peas well before adding them to avoid a watery final dish.

Ingredient Substitutions

  • canned sweet peas: frozen sweet peas
  • Swanson's Vegetable Broth: chicken broth or homemade vegetable stock
  • whole eggs: egg whites only

Equipment Needed

  • Heavy-bottomed pot or Magnalite pot
  • Wooden spoon for stirring

Historical Context

Petite pois dishes like this one show the French influence in Cajun cooking, both in the name and the technique of poaching eggs in a savory mixture. This type of resourceful, filling dish was common in Acadiana households where canned goods were stretched into satisfying meals.