It was Going to Be Hoppin' John
- Ready In:
- 3hrs 15mins
- Ingredients:
- 23
- Serves:
-
12
ingredients
- 1 lb dried black-eyed peas
- water
-
Seasoning mix
- 1 tablespoon paprika
- 1 1⁄2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3 tablespoons dried savory, leaves
- salt, if needed
-
Other ingredients
- 1 (8 ounce) package diced ham (Cumberland Gap brand preferred)
- 4 slices bacon, diced small
- 1 link andouille sausage, diced
- 3 links andouille sausages, sliced
- 8 links smoked sausage, sliced
- 2 cups green peppers, chopped
- 1 1⁄2 cups celery, chopped
- 2 tablespoons jalapenos, chopped (optional)
- 3 cups onions, chopped
- 8 cups chicken stock, plus more as needed
- 3 1⁄2 teaspoons fresh garlic, minced
- 2 cups cooked ham, diced (optional)
directions
- Place peas in a large container, cover with water, and soak overnight.
- Drain and set aside.
- Combine seasoning mix ingredients and set aside.
- In large stockpot, brown bacon, ham and diced andouille over medium-high heat.
- Add about 1/3 of the celery, peppers, and onions, all the jalapenos, 1/3 of the meat mixture, 1/3 of the peas, 1/3 of the seasoning mix, and about 1 1/2 teaspoons of the fresh garlic. Mixture should not be dry but there should be no visible liquid.
- Cover and cook, stirring occasionally, for about 10 minutes. Mixture should stick a little but not too much. Add some stock if necessary.
- Stir in 1-2 cups stock (use less if you have already added some).
- Scrape pan.
- Add about 1/2 of the remaining peppers,onions,celery and seasoning mix. Bring to a boil, reduce heat to medium-low and simmer, stirring occasionally, about 20 minutes.
- Add 1 cup stock and scrape pan.
- Add half the remaining vegetables, half the remaining peas, and all the remaining garlic and seasoning mix.
- Add remaining stock, stir well, increase heat to high, and bring to a boil. Reduce heat to medium-low and cook for 1 hour.
- Add remaining ingredients, cover and cook 1 1/4-1 3/4 hours, until peas are creamy but some are still whole.
- Serve over hot cooked rice.
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