Cooking Louisiana  -  Peas and Carrots
Peas and carrots is a simple dish that we many times prepare as a side with no real emphasis. Most often peas and carrots are spiced with just salt and pepper and a little butter. That's just fine but they can be better handled the "Cajun Way" and you'll notice a distinctive taste enhancement.

6 - 8 medium fresh carrots sliced
1 can Petit Pois (small sweet peas)
3/4 cup cubed salt meat
1/2 medium onion chopped
Handful of chopped green onions
1/2 Tsp. Creole Seasoning
1/4 Tsp fresh ground black pepper
Pat of butter (optional)

Sauté onion and salt meat until onions are clear. Add 1/3 cup water and carrots. Cover and cook until carrots are fork tender. Add peas and remaining seasonings, butter, and, green onions. Cover and simmer for about 15 minutes.

I took no pictures since I figured you could easily visualize this dish!

Note: Canned carrots can be used. There is no need to tenderize these.