Paul Prudhomme's Hoppin' John
Based on the recipe in Seasoned America. Note that even though this recipe uses dried peas, they are not presoaked or precooked.
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INGREDIENTS
NutritionSeasoning Mix
- 1tablespoon salt
- 1tablespoon paprika
- 2 1⁄2teaspoons black pepper
- 1 1⁄2teaspoons garlic powder
- 1teaspoon onion powder
- 1teaspoon white pepper
- 1teaspoon dried basil
- 1teaspoon dried thyme
Other Ingredients
- 5
- 3
- 2
- 1 1⁄2
- 1
- 1
- 11cups chicken stock, divided
- 1
- 2
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DIRECTIONS
- Combine seasoning mix ingredients in a small bowl and set aside.
- Place bacon in a large ovenproof pot and cook over high heat until bacon begins to brown, about 6 minutes.
- Stir in 2 cups onions, 1 cup peppers, 1 cup celery, 2 tablespoons plus 1 teaspoon seasoning mix, bay leaves, and half the peas.
- Cover and cook, stirring occasionally, for 10 minutes.
- Stir in the garlic and 2 cups stock.
- Scrape bottom of pot.
- Bring to a boil and cook, stirring occasionally, about 20 minutes.
- Add 1 cup stock and scrape bottom of pot.
- Add sausage, 6 cups stock, remaining onions, remaining peppers, remaining celery, remaining peas, and remaining seasoning mix.
- Cover and bring to a boil over high heat.
- Reduce heat to low, cover, and simmer until peas are tender, about 1 1/4 hours.
- Preheat oven to 350°.
- Stir in rice and remaining stock.
- Bring to a boil over high heat.
- Cover pot and bake in oven 15 minutes.
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