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Christmas Treats & Trips

Join us as we celebrate Christmas on Louisiana Eats! Tariq Hanna of Sucrediscusses 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.

Poppy is the host and executive producer of the weekly show, Louisiana Eats! Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table.