Black Eyed Pea Jambalaya Deep South Hoppin John Food

BLACK-EYED PEA JAMBALAYA - DEEP SOUTH HOPPIN' JOHN

Black-eyed Pea Jambalaya - Deep South Hoppin' John image

Our Deep South version of the lowcountry favorite, Hoppin' John, this Black-eyed Pea Jambalaya contains bacon, ham, spicy smoked sausage, black-eyed peas and rice.

Provided by Deep South Dish

Number Of Ingredients 18

Ingredients

6 slices bacon
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped celery
1 teaspoon minced garlic
1-1/2 cups diced, smoked ham
1/2-pound andouille or other smoked sausage, sliced
3 cups chicken stock/broth (Kitchen Basics recommended)
2 (15 ounce) cans black-eyed peas, undrained
2 cups uncooked, long grain rice
1/4 cup sliced pickled jalapeno, chopped, optional
1/4 cup sliced green onion
1-1/2 teaspoons kosher salt, or to taste
1/2 teaspoon freshly cracked black pepper, or to taste
1/4 to 1/2 teaspoon of Cajun seasoning (Slap Ya Mama recommended) or to taste, optional
1 medium bay leaf
Chow Chow for garnish, optional
Hot sauce, for the table

Steps:

Using kitchen shears, cut the bacon into the bottom of a cast iron Dutch oven and sauté until slightly browned.
Add the onion, bell pepper and celery; sauté for about 5 minutes until soft.
Add the garlic and cook another minute.
Add the ham and sausage and cook another 3 minutes.
Add the stock/broth and black-eyed peas; bring to a boil.
Stir in the rice, jalapenos and green onion. Season with salt, pepper, and Cajun seasoning. Add the bay leaf and return to a boil, cover, reduce heat and simmer for 30 minutes.
Remove from the heat and allow to sit covered for another 10 minutes before serving. Fluff with a fork.
Serve with Chow Chow and pass hot sauce at the table, if desired.

HOPPIN' JOHN JAMBALAYA

Hoppin' John Jambalaya image

This version of Hoppin' John uses black-eyed peas in the mix.Originally from an October 1980 Bon Apetit magazine featuring the recipes of Leon Soniat, who taught cooking classes in and around New Orleans and is the author of a cookbook, La Bouche Creole (Creole Taste).

Provided by Leslie in Texas

Categories One Dish Meal

Time 1h40m

Yield 12-16 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 805.3, Fat 54.7, SaturatedFat 18.9, Cholesterol 75.7, Sodium 1943.4, Carbohydrate 51.5, Fiber 3, Sugar 2.6, Protein 24.5

AUTHENTIC HOPPIN' JOHN RECIPE

Authentic Hoppin' John Recipe image

A classic black eyed peas recipe, sometimes called Carolina Peas and Rice, cooked with bacon, sausage, and veggies, and served over fluffy rice!

Provided by Sommer Collier

Categories Main Course Side Dish

Time 1h

Number Of Ingredients 13

Ingredients

¼ 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 ½ - 2 pounds frozen black eyed peas, (or field peas)
32 ounce chicken stock
1 tablespoon fresh thyme leaves
1 tablespoon cajun seasoning
½ cup chopped green onions
2 cups long grain rice, (rinsed well (or Carolina Gold rice))

Steps:

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.
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.
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.
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.)
Taste, then season with salt and pepper if needed.
Serve warm over rice with a sprinkling of green onions, and hot sauce on the side.

Nutrition Facts : ServingSize 1.25 cups, Calories 581 kcal, Carbohydrate 88 g, Protein 27 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 27 mg, Sodium 428 mg, Fiber 15 g, Sugar 12 g

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CLASSIC HOPPIN' JOHN RECIPE - SOUTHERN LIVING

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Ratings 21
Category Entree

Cook bacon in a Dutch oven over medium-high, stirring occasionally, until starting to crisp, about 10 minutes. Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. Cook, stirring occasionally, until onion is tender, about 8 minutes. Add broth and black-eyed peas and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender, about 40 minutes. Drain pea mixture, reserving cooking liquid. Return pea mixture and 1 cup of the cooking liquid to Dutch oven. Cover to keep warm; set aside.
Heat oil in a medium saucepan over medium-high. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and remaining 1⁄2 teaspoon salt. Bring to a boil, and reduce heat to medium-low; cover and cook until rice is tender, 15 to 18 minutes. Fluff rice with a fork, and gently stir into pea mixture in Dutch oven. Stir in remaining cooking liquid, 1⁄4 cup at a time, until desired consistency is reached. Sprinkle servings with sliced fresh scallions.

Black Eyed Pea Jambalaya Deep South Hoppin John Food

BLACK-EYED PEA JAMBALAYA - DEEP SOUTH HOPPIN' JOHN

Our Deep South version of the lowcountry favorite, Hoppin' John, this Black-eyed Pea Jambalaya contains bacon, ham, spicy smoked sausage, black-eyed peas and rice.

HOPPIN' JOHN JAMBALAYA

This version of Hoppin' John uses black-eyed peas in the mix.Originally from an October 1980 Bon Apetit magazine featuring the recipes of Leon Soniat, who taught cooking classes in and around New Orleans and is the author of a cookbook, La Bouche Creole (Creole Taste).

AUTHENTIC HOPPIN' JOHN RECIPE

A classic black eyed peas recipe, sometimes called Carolina Peas and Rice, cooked with bacon, sausage, and veggies, and served over fluffy rice!

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