7 Reviews

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.

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KateL August 14, 2014

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.

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Nancy's Pantry August 15, 2014

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.

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cateritforward December 17, 2012

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!

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Phat & Sassy February 16, 2011

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]

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Sydney Mike January 24, 2011

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.

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Nat King Coleslaw August 14, 2010

This recipe was very good. Made it make the recipe said. But i would put a little least rice to have some broth with it.

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VickiAk February 09, 2010
Paul Prudhomme's Hoppin' John