Paula Deen Creamed Peas Recipes

OLD-FASHIONED CREAMED PEAS

Steps:

• Cook peas according to package instructions. I prefer this method. In a small saucepan, boil a small amount of salted water (approximately 4 cups). Pour the boiling water over the frozen peas just until they are covered. You may not need all the water. Let sit for 3 to 5 minutes or until cooked.
• In a medium saucepan, melt butter. Add flour and stir until smooth. Let cook for additional 30 seconds to remove raw flour taste.
• Over medium heat, slowly add in half and half to the butter/flour mixture while constantly whisking. Bring to a boil while constantly whisking, and let boil for approximately three minutes until it thickens.
• Add salt and pepper to the sauce.
• Drain the peas, and add to the white sauce; stir. Cover with a lid and cook until the peas are hot and the sauce is creamy, approximately 2 to 3 minutes.
• Taste, add more salt and pepper if needed.

CREAMED PEAS

Steps:

• Melt butter over medium high heat in a medium sized saucepan.
• Whisk the flour and garlic powder (if using) into the butter until incorporated and smooth.
• Slowly whisk in the milk and cook, stirring frequently, over medium high heat until the mixture has thickened, about 6 minutes. Season with salt and pepper.
• Add the peas and cook, stirring frequently, until the peas are heated through, about 4 minutes.
• Stir in heavy cream and check for seasonings.
• Garnish with additional pepper, butter, fresh chopped chives or dill. Serve and enjoy!

SOUTHERN STYLE LADY CREAM PEAS

Steps:

• Soak beans overnight to speed the cooking process.
• Rinse and sort the peas and add to a Dutch oven or soup pot. Add the tasso or smoked ham and the water; bring to a boil, reduce heat and simmer uncovered for 1 hour.
• In a separate skillet, sauté the onion in the butter until softened, about 5 minutes. Add the garlic and cook another minute.
• Transfer the skillet contents, including all of the drippings, to the bean pot.
• Add all of the seasonings, except for the salt and pepper, and continue cooking uncovered for another 1/2 hour, or longer, until peas are tender and liquid has reduced to consistency desired.
• Taste, season with salt and pepper only as needed.
• Serve with a side of cornbread as a main dish meal over rice, or as a side dish with your favorite meat.

CREAMED FIELD PEAS

Steps:

• In a large saucepan, bring peas and water to cover to a boil over high heat. Reduce heat, and simmer until peas are tender, 20 to 30 minutes. Drain.
• In same saucepan, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onion is translucent. Stir in cream, and cook until reduced by half.
• Stir in peas, salt, and pepper; cook, stirring frequently, until peas are well coated and mixture is thick, about 10 minutes.

CREAMED PEAS

Steps:

• Cook peas according to package directions. Meanwhile, in a small saucepan, melt the butter. Stir in the flour, salt and pepper until blended; gradually add milk and sugar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain peas; stir into the sauce and heat through.

SOUTHERN-STYLE CROWDER PEAS

Steps:

• Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble. Mix onion and green bell pepper into the skillet, and cook until tender. Stir in peas and water. Season with garlic powder, thyme, bay leaf, and seasoned salt. Bring to a boil. Reduce heat to low, and simmer 30 to 40 minutes, until peas are tender.
• Mix ham into the skillet. Adjust seasonings to taste. Continue cooking 5 minutes. Stir in fresh parsley just before serving.