Prep 40 mins
Cook 1 hr
This version of Hoppin' John uses black-eyed peas in the mix.Originally from an October 1980 Bon Apetit magazine featuring the recipes of Leon Soniat, who taught cooking classes in and around New Orleans and is the author of a cookbook, La Bouche Creole (Creole Taste).
- 2 tablespoons canola oil
- 2 large onions, chopped
- 1 green bell pepper, seeded, deveined and chopped
- 1⁄2 cup fresh parsley, chopped
- 3 garlic cloves, diced
- 2 lbs andouille sausages, sauted and sliced (or any smoked hot sausage)
- 1 lb salt pork, boiled 15 minutes and cut into small dice
- 1 lb black-eyed peas, boiled until about half cooked
- 6 cups chicken broth
- 3 cups rice
- salt & freshly ground black pepper, to taste
- 1 bunch green onion, chopped
- hot sauce
- Heat oil in Dutch oven or other large pot over medium heat.
- Add onion,green pepper, parsley, and garlic and saute about 10 minutes.
- Add sausage, salt pork,peas and chicken broth and bring to a boil.
- Add rice and return to a boil.
- Reduce heat, cover tightly and simmer about 45 minutes; do not lift lid.
- Season with salt and pepper to taste and add green onions, mixing well.
- Let stand about 10 minutes before serving with hot sauce, if desired.
Wow-Wee! I do love andouille sausage. This really made our New Years! Nobody complained about choking down black-eyed peas this year, in fact, they went back for seconds. This is a huge recipe and if serving as a side will go a very long way! Thanks so much for sharing.
Love this dish! This particular recipe makes a HUGE meal, so for a family of four you may want to cut the ingredients in half...or you may prefer to eat leftovers for a few days! MY CHANGES: We don't eat pork, so I used mild smoked turkey sausage rather than salt pork and andouille sausages, seven cups of chicken broth instead of only six and long-grain brown rice rather than white. I did not use any hot sauce but added 2 tsp crushed red pepper flakes with the peas, sausage and chicken broth (line #3). As it turns out, 2 tsp red pepper flakes was pretty spicy (for us), so I will reduce this to 1 tsp next time! I simmered the dish longer than noted by probably 20 or 30 minutes. I did not have to add any salt or pepper, and I topped the dish with the green onions and served with cornbread. Mmmmm-mmmm!