Hoppin John Cajun Style Food

HOPPIN' JOHN - CAJUN STYLE

Steps:

• Fry bacon, drain on paper toweling; crumble and set aside.
• Reserve 2 tablespoons grease.
• In a medium sized mixing bowl, combine rice, water, tomato juice, tomatoes, onion, seasonings (liquid and dry) and bacon drippings.
• Pour into a 2 quart buttered casserole; cover tightly.
• Bake at 350* for 1 hour.
• Uncover, stir and toss lightly with black-eyed peas.
• Top with crumbled bacon pieces.
• Cover and bake for about 30 more minutes.
• Garnish with parsley, if desired.

HOPPIN' JOHN

Steps:

• Thinly slice 3 scallions. Heat 2 tablespoons butter in a large skillet; add the scallion whites, 2 ounces diced smoked ham, 1 diced celery stalk, 1/2 diced green bell pepper, and salt; cook, stirring, 6 minutes. Add 2 minced garlic cloves and a pinch of cayenne; cook 1 minute. Add 10 ounces thawed frozen black-eyed peas and 1 cup chicken broth; simmer 8 minutes. Stir in the scallion greens. Serve over rice if using.

HOPPIN' JOHN

Steps:

• Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.

HOPPIN' JOHN WITH ANDOUILLE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the sausage and okra; cook, stirring occasionally, until browned, about 2 minutes. Remove to a plate; cover to keep warm. Add the celery, bell pepper and scallion whites to the skillet. Cover and cook until the vegetables begin to soften, about 2 minutes.
• Uncover the skillet; stir in the garlic, thyme and 1/2 teaspoon salt. Add the rice and stir to coat. Stir in the black-eyed peas and 2 cups water. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and let sit, covered, 5 minutes.
• Fluff the rice with a fork. Stir in the sausage-okra mixture, the tomatoes and scallion greens.

HOPPIN' JOHN

Steps:

• Boil the black-eyed peas for two minutes, then remove from heat and set aside for 1 hour.
• Add the onion, garlic, black pepper, crushed red pepper, and bay leaf.
• Bring to a boil, cover, and simmer 1 hour, stirring occasionally.
• Stir in the salt pork and simmer 1 more hour, uncovered, stirring frequently.
• Meanwhile, prepare the rice as directed on the package.
• Remove the salt pork and the bay leaf from the beans.
• Stir in Tabasco sauce.
• Serve over rice.

HEALTHY HOPPIN' JOHN

Steps:

• In a large nonstick skillet, saute the onion, carrots and celery in oil for 3 minutes. Add sausage; cook 3 minutes longer. Add garlic; cook 2 minutes longer., Stir in the peas, stock, bay leaf, thyme, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in vinegar. Simmer, uncovered, 5-10 minutes longer or until carrots are tender., Discard bay leaf. Combine rice and chopped green onions; divide among six bowls. Top with sausage mixture. Sprinkle with sliced green onion.,

HOPPIN' JOHN (VEGETARIAN)

Steps:

• Melt butter with oil in large, heavy saucepan over medium heat. Add onion, bay leaves, thyme, chili powder and allspice. Cook, stirring often, until onion is lightly browned, about 7 minutes.
• Prepare rice by your preferred method.
• Add black-eyed peas to the onion mix; cover with water. Increase heat to medium-high; heat to a boil. Lower heat to a simmer; cover. Cook until peas are just tender, 20-25 minutes, checking pan and adding more water if needed. Uncover; cook over medium heat until water is mostly absorbed, about 5 minutes. Season with salt and pepper, to taste.
• Remove bay leaves. Serve over rice.
• Note: I used vegetable broth instead of water. My broth had no salt, if you use a commercial broth, cut down on or eliminate the salt.

EMERIL'S HOPPIN' JOHN

Steps:

• Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes.
• Add the onion, celery, green pepper, and garlic, cook for 4 minutes.
• Add the black-eyed peas, stock, bay leaves, thyme, and seasonings.
• Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock.
• Adjust seasonings, and garnish with green onions.
• Serve over rice.

VEGETARIAN HOPPIN' JOHN

Steps:

• Bring broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat olive oil in a pot over medium-high heat. Saute onion in hot oil until translucent, 5 to 7 minutes. Stir rice, black-eyed peas, and Cajun seasoning into onion, cover the pot with a lid, and cook until flavors blend, about 10 minutes.

SOUTHERN HOPPIN' JOHN

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels; discard all but 2 tablespoons drippings. Saute pepper, celery and onions in drippings until almost tender. Add rice, water and seasonings. Cover and simmer 10 minutes. Add peas and bacon; simmer 10 minutes longer. Discard bay leaf.

HOPPIN' JOHN

Steps:

• Soak peas overnight with water to cover by 2 inches. Drain and set aside.
• In large Dutch oven, saute' onion and garlic in oil until onion is transparent. Add peas, oregano, chicken stock, and pork.
• Bring to a boil; lower heat, cover and cook slowly until peas are tender, about 30-40 minutes (I usually cook mine about an hour), adding additional liquid if needed.
• Remove shanks/hocks, setting aside until cool enough to handle; pick meat from bones and add it back to the peas (discard skin, fat, and bones). Add salt to taste.
• Serve over rice.

HOPPIN' JOHN

Steps:

• Mix all ingredients before the bacon.
• Pour into a 2 qrt buttered casserole with cover.
• Bake at 350, tightly covered, for 1 1/2 hours.
• Uncover, stir and toss lightly with blackeyed peas; cover and bake 30 more minutes.
• Garnish with bacon, parsley and pimento.

HOPPIN' JOHN WITH SAUSAGE

Steps:

• While rice is cooking, sautee onion and garlic with cajun seasoning in olive oil.
• Add sausage and brown.
• Add remaining ingredients and bring to boil. Reduce to simmer.
• Add rice when done and stir to combine.