Chrissy’s Cajun Petite Pois
2005-04-11- Course: Main Dishes
- Yield : 6
- Servings : 6
- Prep Time : 5m
- Cook Time : 1:30 h
- Ready In : 1:35 h
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Petite Pois means ‘little pea’ in Cajun French. The sweetness from the peas mixes so well with the smokey flavor of the roux.
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
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!
Average Rating
(4.3 / 5)
3 people rated this recipe
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