Louisiana has its own way of doing a lot of things. Some for the better, even!
And we can find a way to incorporate a flour and oil roux into just about any dish. Green peas included.
Peas in a roux are a perfect side dish for grilling or any other get-together, and you can find one version or another in almost any Cajun cookbook. Obviously, fresh peas are the best way to fly, but if you can’t find any, frozen will do just fine.
2 lbs peas
1 onion, diced
1 bell pepper, diced
2 ribs of celery, diced
2 cloves garlic, minced
1⁄2 cup vegetable oil
3 tbsp flour
1 lb smoked sausage or andouille, diced
1 quart chicken stock1.