Recipe: Rouxed Peas and Tasso - Isaac Toups Recipe
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
4 servings
Ingredients
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, small dice (1½ cups diced)
  • 1 small green pepper, small dice (scant 2 cups diced)
  • 1 celery stalk, small dice (⅓ cup diced)
  • 2 garlic cloves, smashed into small pieces
  • 2½ cups (8 ounces) quartered button mushrooms
  • 2 cups (8 ounces) diced tasso ham
  • 1¼ cups low-sodium chicken stock
  • ¼ cup dark beer (such as porter or amber)
  • 2 tablespoons instant roux (such as Tony Chachere's)
  • Two 15-ounce cans petit pois peas, drained
  • ⅛ teaspoon ground cayenne pepper, plus more to taste
  • ½ teaspoon salt, plus more to taste
  • 3 cups cooked long-grain rice (preferably Louisiana jasmine), to serve
Directions
  1. In a large, tall-sided saucepan, heat the butter over medium-high heat. Add the onion, green pepper, celery and garlic, and cook until golden and lightly caramelized, 10 to 12 minutes. Add the mushrooms and tasso, and cook another 2 minutes, stirring occasionally.
  2. Add the chicken stock and beer, and while the liquid is still cold, stir in the roux. Add the peas and cayenne, and bring the mixture to a simmer, cooking at least 10 minutes and up to 20 minutes. Adjust the seasoning to taste with salt. Makes 6 cups of rouxed peas and can be stored in the refrigerator for up to 2 days. Spoon a little rice into bowls and a generous amount of rouxed peas over the top, and serve.