Prep 15 mins
Cook 2 hrs
Based on the recipe in Seasoned America. Note that even though this recipe uses dried peas, they are not presoaked or precooked.
- 1 tablespoon salt
- 1 tablespoon paprika
- 2 1⁄2 teaspoons black pepper
- 1 1⁄2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon white pepper
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 5 slices bacon, diced small
- 3 cups chopped onions, divided
- 2 cups chopped bell peppers, divided
- 1 1⁄2 cups chopped celery, divided
- 3 bay leaves
- 1 lb dried black-eyed peas, rinsed and picked over, divided
- 1 teaspoon fresh garlic, minced
- 11 cups chicken stock, divided
- 1 lb smoked sausage, sliced 1/2-inch thick
- 2 cups converted rice, uncooked
- Combine seasoning mix ingredients in a small bowl and set aside.
- Place bacon in a large ovenproof pot and cook over high heat until bacon begins to brown, about 6 minutes.
- Stir in 2 cups onions, 1 cup peppers, 1 cup celery, 2 tablespoons plus 1 teaspoon seasoning mix, bay leaves, and half the peas.
- Cover and cook, stirring occasionally, for 10 minutes.
- Stir in the garlic and 2 cups stock.
- Scrape bottom of pot.
- Bring to a boil and cook, stirring occasionally, about 20 minutes.
- Add 1 cup stock and scrape bottom of pot.
- Add sausage, 6 cups stock, remaining onions, remaining peppers, remaining celery, remaining peas, and remaining seasoning mix.
- Cover and bring to a boil over high heat.
- Reduce heat to low, cover, and simmer until peas are tender, about 1 1/4 hours.
- Preheat oven to 350°.
- Stir in rice and remaining stock.
- Bring to a boil over high heat.
- Cover pot and bake in oven 15 minutes.
Superb! I had to make this when I saw Prudhomme's name, and this did not disappoint! It has the earthy taste without overkill on the sodium (although it has a LOT of sodium). I am happy to fit this into my weight loss diet: abundant fiber and some bacon and sausage to wake up my digestive system. Note that this freezes well, so make it on a day when you're willing to invest the time, and thaw it when you need serious comfort food! Made for 2014 Culinary Quest.
As a Texan, we love our blackeyed peas and of course, Hoppin' John. This recipe was wonderful and we truly enjoyed it. I used some "hill country" smoked sausage in this dish and we were in Heaven. Served this dish with sliced purple onion and some scallions. I'll definitely keep this recipe handy for our next New Year's Day celebration. Made for the 2014 Culinary Quest - A Tribute to the Onion.
It was excellent! Instead of sausage, I used leftover pork shoulder. This is my first time making Hoppin' John, and I'm gonna add it to my regular rotation of meals.