Hoppin' John Jambalaya
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Serves:
-
12-16
ingredients
- 2 tablespoons canola oil
- 2 large onions, chopped
- 1 green bell pepper, seeded, deveined and chopped
- 1⁄2 cup fresh parsley, chopped
- 3 garlic cloves, diced
- 2 lbs andouille sausages, sauted and sliced (or any smoked hot sausage)
- 1 lb salt pork, boiled 15 minutes and cut into small dice
- 1 lb black-eyed peas, boiled until about half cooked
- 6 cups chicken broth
- 3 cups rice
- salt & freshly ground black pepper, to taste
- 1 bunch green onion, chopped
- hot sauce
directions
- Heat oil in Dutch oven or other large pot over medium heat.
- Add onion,green pepper, parsley, and garlic and saute about 10 minutes.
- Add sausage, salt pork,peas and chicken broth and bring to a boil.
- Add rice and return to a boil.
- Reduce heat, cover tightly and simmer about 45 minutes; do not lift lid.
- Season with salt and pepper to taste and add green onions, mixing well.
- Let stand about 10 minutes before serving with hot sauce, if desired.
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Reviews
-
Love this dish! This particular recipe makes a HUGE meal, so for a family of four you may want to cut the ingredients in half...or you may prefer to eat leftovers for a few days! MY CHANGES: We don't eat pork, so I used mild smoked turkey sausage rather than salt pork and andouille sausages, seven cups of chicken broth instead of only six and long-grain brown rice rather than white. I did not use any hot sauce but added 2 tsp crushed red pepper flakes with the peas, sausage and chicken broth (line #3). As it turns out, 2 tsp red pepper flakes was pretty spicy (for us), so I will reduce this to 1 tsp next time! I simmered the dish longer than noted by probably 20 or 30 minutes. I did not have to add any salt or pepper, and I topped the dish with the green onions and served with cornbread. Mmmmm-mmmm!
Tweaks
-
Love this dish! This particular recipe makes a HUGE meal, so for a family of four you may want to cut the ingredients in half...or you may prefer to eat leftovers for a few days! MY CHANGES: We don't eat pork, so I used mild smoked turkey sausage rather than salt pork and andouille sausages, seven cups of chicken broth instead of only six and long-grain brown rice rather than white. I did not use any hot sauce but added 2 tsp crushed red pepper flakes with the peas, sausage and chicken broth (line #3). As it turns out, 2 tsp red pepper flakes was pretty spicy (for us), so I will reduce this to 1 tsp next time! I simmered the dish longer than noted by probably 20 or 30 minutes. I did not have to add any salt or pepper, and I topped the dish with the green onions and served with cornbread. Mmmmm-mmmm!
RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas