Southern-style creamed petit pois or green peas cooked in a light roux made with bacon drippings and butter.
Southern Style Creamed Peas
Break out that jar of bacon fat ya got in the fridge for this one, cuz we're startin' with a roux!
Okay ... if you don't happen to have one of those on hand, you can sure use any kind of oil, or just use all butter.
I love peas cooked this way though. I especially love this when it is made with Petit Pois or Le Sueur very young small early peas, you know the ones in the silver can? My favorite!
Petit pois are a pea that is harvested very young and are a smaller, more tender shelling pea that have a sweeter flavor and a more delicate texture than green peas.
But honestly, this is a great side dish to serve with any kind of green pea you like, including frozen if you're so inclined, adding water as needed to make up for the loss of liquid for the gravy. I make this dish often with just plain ole canned green peas when I don't have the fancy ones!
If you, like me, enjoy your peas, seriously, give this a try sometime, I think you will love 'em!
Heck, even The Cajun eats peas and he's kinda picky.
Goes great with anything. Back in the day when times were hard and payday was still a few days away, folks were known to have these peas as a main dish for supper, when it was served over a bed of white rice.
Here's how to make them.
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