Louisiana Eats
3:32 pm
Thu December 20, 2012

Christmas Treats & Trips

Join us as we celebrate Christmas on Louisiana Eats! Tariq Hanna of Sucre discusses a recent trip to Switzerland that resulted in his own customized chocolate. Then, after we travel to Natchitoches for the Christmas Festival of Lights, historian Rien Fertel tells us forgotten stories about the praline.

                                                                   PEAS IN A ROUX

1 BAG OF FROZEN PEAS

2 T. BUTTER

4 T. BACON GREASE

4 T. FLOUR

1 LARGE ONION, CHOPPED

1-1/2 T. SUGAR

1/2 TSP. CAYENNE PEPPER

SALT & BLACK PEPPER TO TASTE

Make a dark roux with butter, bacon grease, and flour.  Add onions and saute 5 minutes.  Sprinkle sugar on onion and cook another 2 minutes.  Add peas, cayenne pepper, salt & pepper and enough water to make a gravy.  Reduce heat to low and cover.  Simmer peas for 20 minutes or more.

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