Hoppin John Recipe

Ingredients

• 1/4 pound thick-cut bacon, (chopped)
• 2 andouille sausage links, (halved and slice thin)
• 1 small sweet onion, (peeled and chopped)
• 2 celery stalks, (chopped)
• 1 bell pepper, (seeded and chopped (any color))
• 1 jalapeno or serrano pepper, (seeded and diced)
• 2-3 cloves garlic, (minced)
• 1 1/2 - 2 pounds frozen black eyed peas, (or field peas)
• 32 ounce chicken stock
• 1 tablespoon fresh thyme leaves
• 1 tablespoon cajun seasoning
• 1/2 cup chopped green onions
• 2 cups long grain rice, (rinsed well (or Carolina Gold rice))

Instructions

1. 1

   Set a medium sauce pot over high heat. Add the rice and 3 ½ cups water. Cover and bring to a boil. Then lower the heat and cook for 15-20 minutes, until light and fluffy. *See package instructions.

2. 2

   Set a large sauté pan over medium heat. Add the bacon. Cook and stir for 3 minutes, then add in the sliced sausage. Brown until the sausage looks crispy around the edges. Stir regularly.

3. 3

   Push the bacon and sausage to the sides of the pan and add in the onions, celery, bell pepper, jalapeno, and garlic. Sauté for 3-5 minutes to soften the vegetables.

4. 4

   Pour in the black eyed peas, chicken stock, thyme, and Cajun seasoning. Cover with a tight lid and simmer for 30-40 minutes, or until the black eyed peas are soft and tender. (If the broth absorbs before the black eyed peas are soft, add a little water to finish them off.)

5. 5

   Taste, then season with salt and pepper if needed.

6. 6

   Serve warm over rice with a sprinkling of green onions, and hot sauce on the side.