Recipe by Leslie in Texas
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).
Top Review by TheGrumpyChef
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.
- 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
Directions See How It's Made
- 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.