Hoppin John Jambalaya Recipe Foodcom

BLACK-EYED PEA JAMBALAYA - DEEP SOUTH HOPPIN' JOHN

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

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.

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.