Hoppin' John Jambalaya

READY IN: 1hr 40mins
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.

Ingredients Nutrition


  1. Heat oil in Dutch oven or other large pot over medium heat.
  2. Add onion,green pepper, parsley, and garlic and saute about 10 minutes.
  3. Add sausage, salt pork,peas and chicken broth and bring to a boil.
  4. Add rice and return to a boil.
  5. Reduce heat, cover tightly and simmer about 45 minutes; do not lift lid.
  6. Season with salt and pepper to taste and add green onions, mixing well.
  7. Let stand about 10 minutes before serving with hot sauce, if desired.

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