Black Eyed Pea Jambalaya Deep South Hoppin John Recipes

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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

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

BLACK-EYED PEA JAMBALAYA



Black-Eyed Pea Jambalaya image

If you know anything about Texans, you know we love our black-eyed peas. But you don't have to be from here to enjoy this recipe.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 7

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2-1/2 cups water
2 cups frozen okra, thawed
1 cup uncooked instant rice
Salt and pepper to taste
1 pound fully cooked kielbasa or Polish sausage, diced
1 can (14-1/2 ounces) diced tomatoes, undrained

Steps:

  • In a Dutch oven, combine the peas, water, okra, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add sausage and tomatoes; cover and simmer 15 minutes longer or until liquid is absorbed.

Nutrition Facts :

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