Paul Prudhomme's Hoppin' John

Submitted by Chocolatl

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

 

• Ready In: 2hrs 15mins
• Ingredients: 18
• Serves: 16

ingredients

• 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

[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.

 

[lleebailey]

I made this dish, last night, and it was so flavorful and delicious! I halved the recipe exactly, which took a tad bit of math, but it was worth even that! :) I will likely reduce the thyme by about a third, b/c it was borderline too strong, for my taste, and I also used smoked paprika, as others have mentioned. It was really wonderful! I didn't have enough broth, so I substituted a half cup of white wine and water for the remainder liquid needed (for rice, at end). I'm having leftovers today, for lunch, and I cannot wait! Thank you for sharing!

 

[oohl7020]

I've been using this recipe for 35yrs, only from a recipe card copied from the cookbook-- lost it! Temporarily... I'm sure it will turn up. But even though I've made it several times a year, I searched online and thankfully it's here... the only thing that's different is baking it in the oven, so i'm here to tell you that isn't really necessary :D Just the slow simmer is good enough. Matter of fact, once everything is cooked, I just stir basmatic rice in and turn off the heat, and 15 minutes later it's finished. Also, I always use pimenton (smoked paprika) and it adds just a little extra. Also, we make it every year on NYEve for the luck factor for all our friends who party with us. ALSO, I have a friend who's allergic to chilli, and she was so blissed out to find that this spicy heaven is made with black and white pepper... begged for the recipe. The original recipe I had calls for andouille sausage, hard to find, so I've always used rookwurst for its lean character, or chorizo.

 

[DailyInspiration]

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.

 

[cateritforward]

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.