Master the Classic Cajun Roux Peas Recipe | Louisiana Cookin'

[@dylanporche6680]

My Maw-Maw makes this just for me and her every Thanksgiving. Always been my favorite side.

[@debbiel.1655]

I'm from Bayou Blue..in Houma, La. and my mom made sweet pea stew all the time...we dropped eggs in it towards the end and let the eggs poach in the stew and absorb all the deliciousness, and ate over rice...soooo good!!!

[@cfuzzkennedy]

49 years and never heard of this. But I wanna try it.

[@LouisianaCookin]

We hope you do!

[@lfeco]

69 years and neither have I. As kids mother would make cream peas on toast for us, mostly because it was cheap and we loved it. I'm not a rice fan but I bet this would be great on most anything.

[@luthiersdaughter9134]

My mom made creamed peas(as we called them) in the 70's and 80's always with salman patties! 😋 Thanks for the memories 😊

[@ballparkjebusite]

Classic fish found in the red river

[@joycebowen8958]

Looks yummy,my favoriteway to cook them. My daddy used to say," I eat my peas with honey, I done it all my life, it makes my peas taste funny,but it keeps them on my knife!" Everytime we ate peas and we kids loved it. It actually refers to the hobos that traveled the trains back in the depression. Most didn't own a place setting but they always had a knife on them❤

[@rolwhit]

YEEEEEEESSSSS INDEED BRAH! Roux Peas are the best man.

[@antiantifans1914]

I just made this. I can confirm it is good! I bet any green or vegetable with gravy like this would be good.

[@LouisianaCookin]

So glad to hear you are a fan of this delicious recipe, just like we are!

[@GreenWitch1]

I lived in south Louisiana for 12 years. Ive never heard of roux peas, but I’m going to make them!!

[@AndrewFromTexas]

I made this dish. I’m about to make it again. Damn good.

[@chathamcrescent]

We make a very similar version of this also using LeSueur peas here in the Low Country of S.C., but didn't know they had a name until now. Roux peas--love it!

[@stacehansen3140]

New to me and looked delicious! Your roux was so pretty! Silky and smooth.

[@volatilegraphix]

Lived in SWLA for 22 years eating Cajun cooking and never heard of this, but I really want to try it!

[@LouisianaCookin]

We hope you'll give it a try! The full recipe is available at louisianacookin.com/chefjeanpaul/

[@SheepdogsHeart]

First time hearing about roux peas, I will have to give this one a try! Thx!

[@LouisianaCookin]

We hope you'll give it a try!

[@antkara6792]

LOOSIANA LETS GOOOO

[@BuddyFulton]

Going to have to try this one

[@BlackHenbane]

That looks so good! I personally would maybe blanch the bacon to reduce the sodium and smoke because I find it overpowering, but you are a great teacher and cook and I appreciate you also showed a recipe anyone can do!

[@kneegrow3906]

Never heard of this, but it looks good. Im going to add some adouille sausage.

[@kdkulhanek]

Chef Jean Paul never disappoints!

[@soulinspiration1]

Hmmmm. I've never heard of a roux in sweet peas! I've wondered how I could make canned sweet peas holiday-worthy. I think this it! Also, I could smash them right before serving and have the best sweet pea soup on earth!

[@awhittlesey]

wow definitley giving this a try!

[@johannconway9363]

I'm going to try this chef never heard of roux peas and I'm from New Orleans

[@LouisianaCookin]

Can't wait to hear what you think!

[@johannconway9363]

@@LouisianaCookin ok cool chef I sure will

[@kthomas3280]

Yup. I’m from lake Charles and never heard of before either.

[@starmanda88]

@@kthomas3280from Sulphur originally from NY and I’ve never seen these either but they look great

[@markgerick3063]

This Texan is definitely gonna try this. Thanks from a new subscriber! ✌

[@LouisianaCookin]

Welcome to the family! Can't wait to hear what you think!

[@SgtMantis]

Never heard of it, but I'm making it tomorrow.

[@wayned5872]

I'm gona throw a twist on this. Save & use the pea juice, add Polish kielbasa or any German sausage

[@LouisianaCookin]

Love the idea!

[@stef1lee]

I've had lima beans with roux. Or take 2 cans of the LeSuer early peas and drain 1 can and mash those until creamy. Drain ½ the other cans liquid and add mashed peas and whole peas to a sauce pan with 1-2T salted butter, black pepper and bring to a slight simmer until all is heated through and sauce thickens to desired consistency. That's the closest way to roux peas I've ever had and that was my MIL recipe and my FIL favorite way to eat them. Both from New Iberia. Wish I could ask them both more about cajun cooking. That's okay though, we have fabulous chefs like you, The Cajun Ninja, Justin Wilson and Amy from Amy's Louisiana Kitchen. Thank you for the lovely video and tutorial.

[@jakebalentine4028]

Love the recipe presentation!! But, JPB, I gotta have one a those hats🤣👌 Not a Louisiana native, but, I love it!!

[@jean-paulbourgeois2871]

Check out branded bills for the lid

[@Chris-rq7oj]

So dope

[@nolakazi]

As a Louisianan. I never had rouxpeas. I don’t even like peas that much 😂 unless they in fried rice. I’ll eat them every once in a while but definitely not every dinner lol but I might want do this. But with fresh peas

[@kathrynfish8864]

Can I make that beautiful rue gravy the day before, refrigerator it and lightly heat it the next day and add the peas?

[@mudweimer768]

We add potato chunks in to it

[@bannon315]

liking your channel, bro!

[@pirogue6565]

Gonna try that recipe this weekend (mine is slightly different). I asked in another video, which you might not have seen, but can you tell me who makes the knife you were using to cut the onion? Looks really nice. DTRF maybe?

[@atp1130]

You can really see the Acadian influence in the Cajun culture with this dish

[@whatnew1331]

Looks great man! It hard to fathom the taste, bet it slaps as the kids say. For presentation purposes, lighter colors pop better. Blue, White, Red; learned something new today.

[@somewhereupthere785]

We have here in Montreal the almost identical pea can but it's called "le Sieur"

[@cobia40]

I saw that you had butter but didn’t see you add to the peas. Did you happen to add some in there?

[@AaronDolan-s9z]

I've always preferred frozen peas to canned, can I use those?

[@LouisianaCookin]

We haven't tested this dish with frozen peas, but you could try using about 8 3/4 cups of frozen sweet peas, thawed, instead of the drained canned peas. Let us know what you think!

[@donkemp8151]

Yes, but the Roux Pea Police will show up at your house. 😉

[@kymschoeff2858]

First time i threw the veg into the roux I was ready to stop immediately and spread that mix on some chunks of French bread

[@MrMojitoguru]

A guy from India tried to pay me in Rouxpeas once.

[@YeshuaKingMessiah]

Yankee style creamed peas: French white sauce (start w/normal roux) made w/milk but maybe broth could work! No bacon I think fried onions would be good to top each bowl

[@johnsmith-gk4td]

Merci beaucoup 🎉

[@MercenaryBlackWaterz]

I would pay 1000 000 rupees for a plate of that.

[@dang495]

Someone slipped me some rouxpeas in college once.

[@stef1lee]

Lmbo 😂

[@undergroundhead5]

It was Link, wasn't it

[@agirly1503]

Oh my gosh! 😂😅😊

[@DeoVindice85]

No means no Theo. Unless she’s asleep! Then bozza bizzum!

[@johnsmith-gk4td]

Well played Sir!!

[@dime628]

Do people add vinegar to this? Like they do with split pea soup?

[@YeshuaKingMessiah]

I certainly do

[@johnbarker2033]

​@@YeshuaKingMessiah red wine vinegar?

[@ily3407]

I once had a layover in Louisiana and had to use the bathroom. i saw something similar to roux peas in one of the stalls.

[@Becausing]

Only watching for the absolute DADDY BEAR of a host.

[@abrahamgrigsby9300]

What did you do with the butter?

[@maxburkert4263]

Delish i have been eating them for 50 plus years , lil green lima's in a roux might be better trust me also Jean Paul where do i order a apron like that ?

[@RustyHBriggs]

Native New Orleanian here; never heard of this either. Salty, mushy canned peas? Ew. But this would be delicious with some Camellia lady cream peas or crowder peas or field peas... Thanks so much for posting your recipe: I see some great dinners ahead!

[@LouisianaCookin]

It's more of a Cajun dish, so it probably wouldn't have been very prevalent in New Orleans. We see it a lot in Acadiana. But we agree that any of those peas could be an intriguing substitute!

[@carlosmartinezvalle882]

Son como los guisantes con jamón y salsa española...

[@donkemp8151]

Never heard of roux peas but I’d eat tire rubber if cooked in a roux until tender. 😂🎉😂

[@beerandbbqhobbyist6464]

Why introduce the stock slowly?

[@LouisianaCookin]

Good question! If you add stock too quickly, you can risk breaking the roux.

[@beerandbbqhobbyist6464]

@@LouisianaCookin but wouldn’t it come back together after a few minutes cooking as it distributes through out the liquid?

[@LouisianaCookin]

@@beerandbbqhobbyist6464 Once it's broken, we've not seen a roux come back together on its own. In a bind, Jean-Paul would skim off the excess oil from the broken roux, make a new roux in a separate pan and whisk it in.

[@beerandbbqhobbyist6464]

@@LouisianaCookin oh ok. I’m not a professional chef by any means just a really decent home cook but I will watch for that next time because I’ve always just thrown it all in at the same time. Thanks for the clarification.

[@LouisianaCookin]

@@beerandbbqhobbyist6464 You're welcome- glad we could help!

[@theladyw]

I'm surprised the bacon made it to the end. 20 minutes of stirring with crispy bacon just sitting there?😂 🤭🥓

[@ladywithclasscarpenter1143]

I make my green peas with same ingredients minus the roux.

[@samgunmagnus4583]

Wooden spoon; Metal whisk … Ok. add Cold stock to hot roux… ok canned peas ..ok 😂 Just do it right . Authentic flavor!

[@DeoVindice85]

It’s a sin. He should have used fresh purple hull peas.

[@TheSurrealGoose]

@@DeoVindice85 That's a totally different dish

[@noahshantlinger7292]

Seriously. “Peas” in Louisiana means field peas (cowpeas, of which purple hull are a variety). What he’s using would be called “English peas”. He doesn’t know what he’s doing.

[@starmanda88]

@@noahshantlinger7292lol yes that must be what it is. Some of yall are RIDICULOUS

[@benhorton141]

What are you talking about. You know he's your dad and uncle right? Go solve local mysteries kid

[@Perseycat]

Is there a written recipe?

[@LouisianaCookin]

Yes! All of the recipes from our videos are linked in the description of each video. Here is the specific recipe for Roux Peas- we hope you enjoy it! louisianacookin.com/cajun-roux-peas/

[@jamesjastrzebski1536]

Now I can buy ANYTHING in India!

[@brianhunt8273]

Is this recipe written down somewhere?

[@LouisianaCookin]

Yes! Here is the link to this specific recipe- louisianacookin.com/cajun-roux-peas/ To see all of the recipes from Chef Jean-Paul check out- louisianacookin.com/chefjeanpaul/

[@petermarshall7352]

Canned peas?

[@tristandietz8578]

I live in, born and raised in, south Louisiana and have never heard of this. I have cook books handed down from 2 previous generations with no mention of this. Yall just making stuff up now....

[@DevaJones03]

I feel the same because canned peas are mush out the can then you cooking them more? I'm good. Not too mention a lot of other boot natives saying they never heard of this

[@janking2762]

Don’t you have access to fresh peas? Much better taste and especially texture than canned, in my opinion. In zone 7B, shell peas grow very well.

[@oltedders]

Canned peas don't need to be cooked at all. Canned vegetables are already fully cooked. Those peas only need to be heated up.

[@keithlonglois6274]

" Like a Maw Maw." - Man....that's a big stretch.

[@whlewis9164]

I hated le seuer peas as a child and to this day I just say no.

[@SuzanneWho]

Why use canned peas? Wouldn’t frozen be better? I just had some of the canned peas recently and they were vile.

[@dogcatdogable]

You need to stabilise that camera. Feels like you're on a boat.

[@ballparkjebusite]

Gatekeepers here pretending like they don’t know they’re eating cream of mushroom/shrimp/celery and import shrimp farmed in Vietnam and swai fish farmed in china. Almost nothing “authentic” in acadiana

[@48956l]

Bro how heat resistant is the roof of your mouth I didn't see you blow on a spoon once lmao

[@hughjaynus4374]

Authority for all things great in Louisiana? No.

[@Zelda_Thorn]

rupees

[@chrisleblanc581]

You can see from my name that I come from a long line and continuous line of French folk that immigrated to north America in the 1640s. I’ve never seen anyone use roux with peas. It seems unnecessary to use one starch to thicken a second starchy. Item. Legumes thicken on their own via reduction. Brits mash them. Maybe this is like using a white roux in a potato based chowder to improve the mouth feel. But I would never want to cover the delicate sweet of peas with a dark roux. That just does not make sense.

[@LilRoseMadder]

There is nothing sweet about canned peas. They can only be improved by roux.

[@DevaJones03]

Cooking canned peas never makes sense people doing all kinds of craziness

[@wintermatherne2524]

I agree. I just smash mine and mix in butter and salt.wuick, delicious and satisfying.

[@pattmahiney]

It's not dark roux and stop gatekeeping peas 😂😂😂

[@Kevin-ds2hg]

It looks like you did not use a separate clean spoon every time you taste tested the Roux Peas. This obviously would not be a sanitary practice. My apologies if I saw it wrong.

[@kevinangus4848]

I notice every comment criticizes some flaw. But, HELLO! Where's the nearly incoherent speech? The sense of rank humidity? Zydeco background music? Is this California?

[@Glock007-os8xn]

We would never use can peas for any recipe either fresh peas or dried split peas not sure if maybe his parents maybe just made this up for him but 100% definitely not classic Louisiana or New Orleans

[@clovismeaux9532]

Is everything cajun supposed to be so bland. Burned flour and no spice.

[@HomewithyourMom]

Canned peas are nasty

[@kneegrow3906]

Lesuer peas are good. Better than other canned peas

[@pesto12601]

The only shame was when you took that crisp bacon and put it into the peas... to get all soggy again.

[@kkgt6591]

Did he just double dip his tasting spoon🤮

[@PeterGalles]

Louisiana boy uses a store bought stock?

[@chipslovack7635]

he from north of I-10

[@PeterGalles]

@@chipslovack7635 another youtube cook

[@dang495]

I have home made stock, frozen and pressure canned. I also buy cans of Swanson. It's not a big deal. Not every meal is a gala.

[@PeterGalles]

@@dang495 anyone who cooks has stuff to go into a stock, or throw it away and buy canned if that is your preference, nothing gala about it. you do you.

[@apizzle7775]

We use chicken and beef stock but seafood is different . We can’t just go on side the road and catch a wild chicken or cow

[@BoulderCreekSteve]

Stop rocking back and forth, really distracting.

[@petermarshall7352]

Touches raw bacon then the plate where he places cooked bacon-cross contamination. Wouldn’t eat anything he cooks. Calls himself a chef!

[@googleedood9721]

Would be valid if we were talking about chicken, but this is bacon... It's ok.

[@petermarshall7352]

@@googleedood9721 Sorry, no...but ya cannot argue with morons.

[@theblackrose3130]

Bacon is cured, you don't need to be worried about cross contamination with it. I'm a life long vegetarian and even I know that...

[@petermarshall7352]

@@theblackrose3130 Not all bacon is cured. I used to teach food sanitation classes, and even I know that. Idiots for Trump!

[@billwood3490]

Nice to see someone else cut an onion like me

[@hookgrip4jesus310]

What do you call a Cajun crossdresser? Roux-Paul.