Cajun Roux Peas

INGREDIENTS

• ¼ pound bacon, chopped crosswise
• 1½ tablespoons all-purpose flour
• ½ cup diced white onion
• 1 tablespoon minced garlic
• 4 cups chicken stock
• Sal, and ground black pepper, to taste
• 5 (15-ounce) cans tender young peas*, drained
• Granulated garlic, to taste
• Perfectly Cooked Rice, to serve

DIRECTIONS

1. In a large cast-iron Dutch oven over high heat, add bacon; when it starts to render, reduce heat to medium, and cook, stirring occasionally, until crisp, 5 to 10 minutes. Once crisp and browned, reduce heat to low, transfer bacon to a plate with a slotted spoon, and reserve. Reserve rendered fat in pan.
2. Sprinkle flour over bacon fat and whisk well to break up any clumps. Cook over medium-low heat, constantly stirring with a flat-bladed spoon, until a brown roux forms, 20 to 30 minutes.
3. Reduce heat to low, and add onion, and cook, stirring constantly, for 1 minute. Add minced garlic, and cook, stirring constantly, until onion is softened, 3 to 5 minutes.
4. Increase heat to medium, and slowly add stock to roux, stirring until the sauce comes to a boil. Adding stock too quickly can break the roux. Season to taste with salt and pepper. Add peas, and season lightly with granulated garlic, salt, and pepper. Bring to simmer, and cook, stirring occasionally, until peas are tender and a slightly thickened gravy has formed, about 20 minutes. Additional stock may be necessary to retain volume during cooking.
5. Season to taste with salt and pepper, and add reserved bacon to your peas. Serve with Perfectly Cooked Rice.