Paul Prudhomme's Hoppin' John

READY IN: 2hrs 15mins
Recipe by Chocolatl

Based on the recipe in Seasoned America. Note that even though this recipe uses dried peas, they are not presoaked or precooked.

Top Review by KateL

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.

Ingredients Nutrition


  1. Combine seasoning mix ingredients in a small bowl and set aside.
  2. Place bacon in a large ovenproof pot and cook over high heat until bacon begins to brown, about 6 minutes.
  3. Stir in 2 cups onions, 1 cup peppers, 1 cup celery, 2 tablespoons plus 1 teaspoon seasoning mix, bay leaves, and half the peas.
  4. Cover and cook, stirring occasionally, for 10 minutes.
  5. Stir in the garlic and 2 cups stock.
  6. Scrape bottom of pot.
  7. Bring to a boil and cook, stirring occasionally, about 20 minutes.
  8. Add 1 cup stock and scrape bottom of pot.
  9. Add sausage, 6 cups stock, remaining onions, remaining peppers, remaining celery, remaining peas, and remaining seasoning mix.
  10. Cover and bring to a boil over high heat.
  11. Reduce heat to low, cover, and simmer until peas are tender, about 1 1/4 hours.
  12. Preheat oven to 350°.
  13. Stir in rice and remaining stock.
  14. Bring to a boil over high heat.
  15. Cover pot and bake in oven 15 minutes.

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