Roux 2 Geaux comes in 1-pound bags, which is ideal for big-batch recipes like gumbos. This recipe calls for using just a few tablespoons. To reserve the rest, thaw the roux in the refrigerator, cut off the portion needed; then, refreeze the unused portion for future meals. If you want to use it in smaller portions, crumble it before refreezing.
Roux 2 Geaux Peas or Cajun Roux Peas
Ingredients
2 teaspoons olive oil
3 slices thick-cut bacon, cut into bite-size pieces
3 tablespoons Rouses Roux 2 Geaux (see note below)
¾ cup no-salt-added beef stock, very warm, plus more as needed
1 medium (5 ounces) white or yellow onion, chopped
¼ teaspoon fine salt, plus more to taste
¼ teaspoon cayenne, plus more to taste
2 (8.5 ounces) cans sweet, young peas, such as Le Sueur (See headnote above)
Hot French bread, for serving (optional)
Directions
In a heavy-bottomed pot or Dutch oven over medium heat, add the olive oil and the bacon and cook until the bacon renders its fat, about 5 minutes, stirring occasionally. Crumble in the Roux 2 Geaux, then add the warmed stock, onion, salt and cayenne, and stir until well-combined. Simmer until the onions are translucent, about 15 minutes, adding more stock if it gets too thick. Drag the spoon across the bottom of the pot to scrape up any fond and incorporate it into the sauce. If you can see the bottom of the pot for a moment or two, it is the right consistency. Add the peas, and simmer until the peas are warmed through, about 5 minutes.
