Paul Prudhomme's Hoppin' John
Created by Chocolatll on June 12, 2015
- Servings: 16
- Prep Time: 15m
- Cook Time: 2h
- Recipe #19533
Ingredients
- SEASONING MIX
- 1 tablespoon salt
- 1 tablespoon paprika
- 2 1/2 teaspoons black pepper
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon white pepper
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- OTHER INGREDIENTS
- 5 ounces bacon (5 slices, diced small)
- 3 cups chopped yellow onions (divided)
- 2 cups chopped bell peppers (divided)
- 1 1/2 cups chopped celery (divided)
- 3 bay leaves
- 1 pound dried black-eyed peas (rinsed and picked over, divided)
- 1 teaspoon fresh garlic, minced
- 11 cups chicken stock (divided)
- 1 pound smoked sausage (sliced 1/2-inch thick)
- 16 ounces rice (2 cups converted rice, uncooked)
How to Make
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Step 1: Combine seasoning mix ingredients in a small bowl and set aside.
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Step 2: Place bacon in a large ovenproof pot and cook over high heat until bacon begins to brown, about 6 minutes.
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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.
How to Make
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Step 4: Cover and cook, stirring occasionally, for 10 minutes.
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Step 5: Stir in the garlic and 2 cups stock.
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Step 6: Scrape bottom of pot.
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Step 7: Bring to a boil and cook, stirring occasionally, about 20 minutes.
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Step 8: Add 1 cup stock and scrape bottom of pot.
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Step 9: Add sausage, 6 cups stock, remaining onions, remaining peppers, remaining celery, remaining peas, and remaining seasoning mix.
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Step 10: Cover and bring to a boil over high heat.
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Step 11: Reduce heat to low, cover, and simmer until peas are tender, about 1 1/4 hours.
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Step 12: Preheat oven to 350°.
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Step 13: Stir in rice and remaining stock.
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Step 14: Bring to a boil over high heat.
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Step 15: Cover pot and bake in oven 15 minutes.