This recipe is exactly what the title says its roux and its peas what could be better?!
1 lg can peas (Drain and reserve the liquid)
4 c of water
4 lg Tbsp of powdered roux
1/2 onion diced
6 boiled eggs (peeled)
Bring your water and reserved pea liquid to a boil. Whisk in roux. Let boil for 20 minutes. Add in onion. Continue boiling for 10 minutes. Add in boiled eggs. Turn heat down to low and allow the eggs to soak up the roux. Season with Tonys. When eggs begin to come apart turn heat up to medium. Add in peas. Continue to cook for 20 minutes. Serve over rice.