This is how my dad’s mother used to make peas. Like any good Cajun dish, it all begins with a roux!

  • Roux
  • 1 large can Lesuer Peas
  • Salt & pepper to taste
  • White rice, cooked

In a medium pot, make a medium amount of roux.

Add peas, salt and pepper, plus 1 can of water. Bring to a low boil.

Reduce heat and simmer for about 15 min. Add water as needed to keep a slightly thick consistency–lots of gravy.

Serve on a plate over cooked white rice.

Prep time: 20 min.
Cook time: 30 min.
Serves: 8.

Notes

Source: Rocky Tabyanan.