Paul Prudhomme's Hoppin' John

Chocolatl's Note:

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

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 16

Seasoning Mix

• 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

Other Ingredients

• 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

Directions:

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.

Reviews

[Phat & Sassy]

For several years I have wanted to make Hoppin' John for New Year's Day, but for various reasons it never happened. This year I was determined to make it for NYD, so I checked out all the Hoppin' John recipes on this website and choose this recipe because of Paul Prudhomme. I am so glad I did; this recipe is fantastic! We loved it so much I made it again the following week. Thanks, Chocolati for posting this delicious recipe!

[Sydney Mike]

Made this recipe as given, & had a wonderfully tasty dish to share at a park potluck! Raves from everyone say this is definitely 5-star AND a keeper of a recipe! Thanks for sharing it! [Tagged & made in Please Review My Recipe]

[Nat King Coleslaw]

This is a keeper! Great flavor, I will do this one again.

I added 1 LB of precooked salad shrimp about 5 minutes before it was done.

I prefer the salad shrimp because they are small; I don't like large chunks of shrimp because it makes the dish seem to be unprepared.

You want to add the shrimp a few minutes before the meal is done so the shrimp have time to warm-up to the correct temperature. You do not want to add the shrimp much earlier than five minutes before the meal comes out of the oven so as to avoid overcooking the shrimp.