Peas In A Roux
This is an old, nearly-extinct local dish that intrigues me, especially after Arnaud’s revived it for awhile. I remember that the school cafeteria served peas like this once in awhile, and that my mother may have even done so. After failing a couple of times to get it right, I found that the roux has to be very loosely bound with a vegetable stock.
- 1 stick butter
- 1/2 cup flour
- 1/2 cup sliced mushrooms
- 1 green onion, sliced
- 1 tsp. Worcestershire sauce
- 1/2 tsp. mild garlic-flavored Tabasco
- 1 1/2 cups vegetable stock
- 3 cups large peas, frozen
1. Melt the butter in a saucepan over medium heat and sprinkle in the flour. Make a roux by continually stirring the mixture until it’s light brown.
2. Lower the heat to almost nothing. Add the mushrooms and green onions, and stir lightly to blend into the roux. The heat of the roux will cook the mushrooms and onions, and the vegetables will bring the heat of the roux down so it won’t brown any further.
3. Add the Worcestershire, Tabasco, and chicken stock. Whisk to blend into a smooth sauce.
4. Add the peas and raise the heat a little. Cook until the peas are heated through, stirring while they’re still frozen to blend them into the sauce. The sauce should have about the texture of gumbo. If it’s too thick, add a little more stock or water.
5. Check the seasonings and add salt and pepper to taste.
Serves eight to twelve.