Seen 0n my local supermarket shelves: four different brands of roux in a jar, available in both light and dark, dry and oily versions–if you’re in a hurry or making a large quantity, jarred roux can be a real help. I’m not generally a fan of convenience foods, but if roux-in-a-jar keeps people in the kitchen making gumbo, shrimp stew, and roux peas & beans, it’s a good thing.
So what ARE roux peas? (No giggling, French speakers.) Simply put: petit pois peas cooked in a roux, with a little onion & garlic. Tiny baby green limas are especially tasty in a light roux, with a few caramelized pearl onions tossed in for good measure. Delicious with roasted meats or served over rice, roux peas are precisely the sort of cajun home cooking that never makes it to restaurants.