Paul Prudhomme's Hoppin' John
Recipe: #19533
June 12, 2015
Categories: Side Dishes, Beans, Pork Sausage, Rice, White Rice, Cajun, Southern, Fathers Day Game/Sports Day, Oven Bake, Gluten-Free, High Fiber, No Eggs, Non-Dairy, more
"Adapted from Seasoned America. Note that even though this recipe uses dried peas, they are not presoaked or precooked."
Original is 16 servings
Ingredients
- SEASONING MIX
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- OTHER INGREDIENTS
Nutritional
- Serving Size: 1 (173.1 g)
- Calories 307.7
- Total Fat - 12.7 g
- Saturated Fat - 4.2 g
- Cholesterol - 73 mg
- Sodium - 923.3 mg
- Total Carbohydrate - 34.7 g
- Dietary Fiber - 3.1 g
- Sugars - 2.8 g
- Protein - 12.7 g
- Calcium - 68.2 mg
- Iron - 1.9 mg
- Vitamin C - 11.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine seasoning mix ingredients in a small bowl and set aside.
Step 2
Place bacon in a large ovenproof pot and cook over high heat until bacon begins to brown, about 6 minutes.
Step 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.
Step 4
Cover and cook, stirring occasionally, for 10 minutes.
Step 5
Stir in the garlic and 2 cups stock.
Step 6
Scrape bottom of pot.
Step 7
Bring to a boil and cook, stirring occasionally, about 20 minutes.
Step 8
Add 1 cup stock and scrape bottom of pot.
Step 9
Add sausage, 6 cups stock, remaining onions, remaining peppers, remaining celery, remaining peas, and remaining seasoning mix.
Step 10
Cover and bring to a boil over high heat.
Step 11
Reduce heat to low, cover, and simmer until peas are tender, about 1 1/4 hours.
Step 12
Preheat oven to 350°.
Step 13
Stir in rice and remaining stock.
Step 14
Bring to a boil over high heat.
Step 15
Cover pot and bake in oven 15 minutes.
Tips
No special items needed.
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