Rouxed Peas and Ham (actually, they are very polite!)

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Pre-Notes

This recipe originally calls for Tasso Ham, a ham popular in the south, especially Louisiana. If you can not find this, regular ham is just fine to use.

I was able to find the Tony Chachere's instant roux mix in Giant Eagle as of the time I am writing this.

If you can not find canned petite peas, you can substitue one 16 oz bag of frozen peas.

Ingredients

1. 2 T unsalted butter
2. 1 medium onion, small dice (1 1/2 c diced)
3. 1 small green pepper, small dice (2 c diced)
4. 1 celery stalk, small dice (1/3 c diced)
5. 2 garlic cloves, minced
6. 8 oz button mushrooms, quartered (2 1/2 c)
7. 8 oz. ham, diced (2 c)
8. 1 1/4 c chicken broth, low sodium
9. 1/4 c dark beer (such as porter or amber)
10. 2 t instant roux (such as Tony Chachere's)
11. 2 (15 oz) cans petite peas, drained
12. 1/8 t ground cayenne pepper
13. 1/2 t salt
14. 3 c cooked long-grain jasmine rice, to serve

Instructions

1. In a large, tall-sided saucepan or Dutch oven, heat the butter over medium-high heat.
2. Add the onions, green pepper, celery and garlic, and cook until goden and lightly caramelized, 10 t0 12 minutes.
3. Add the mushrooms and ham, and cook another 2 minutes, stirring occasionally.
4. Add the chicken broth and beer, and while the liquid is still cold, stir in the roux.
5. Add the peas and cayenne, and bring the mixutre to a simmer, covered, cooking at least 10 minutes and up to 20 minutes.
6. Adjust the seasonings to taste with salt.
7. Spoon a little rice into bowls and a generous amount of rouxed peas over the top, and serve.

Post-Notes

This recipe can be stored in the refrigerator for up to 2 days.