Paul Prudhomme's Hoppin' John |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 16 |
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Based on the recipe in Seasoned America. Note that even though this recipe uses dried peas, they are not presoaked or precooked. Ingredients:
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 |
5 slices bacon, diced small |
3 cups chopped onions, divided |
2 cups chopped bell peppers, divided |
1 1/2 cups chopped celery, divided |
3 bay leaves |
1 lb dried black-eyed peas, rinsed and picked over, divided |
1 teaspoon fresh garlic, minced |
11 cups chicken stock, divided |
1 lb smoked sausage, sliced 1/2-inch thick |
2 cups converted rice, uncooked |
Directions:
1. Combine seasoning mix ingredients in a small bowl and set aside.
2. Place bacon in a large ovenproof pot and cook over high heat until bacon begins to brown, about 6 minutes.
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.
4. Cover and cook, stirring occasionally, for 10 minutes.
5. Stir in the garlic and 2 cups stock.
6. Scrape bottom of pot.
7. Bring to a boil and cook, stirring occasionally, about 20 minutes.
8. Add 1 cup stock and scrape bottom of pot.
9. Add sausage, 6 cups stock, remaining onions, remaining peppers, remaining celery, remaining peas, and remaining seasoning mix.
10. Cover and bring to a boil over high heat.
11. Reduce heat to low, cover, and simmer until peas are tender, about 1 1/4 hours.
12. Preheat oven to 350°.
13. Stir in rice and remaining stock.
14. Bring to a boil over high heat.
15. Cover pot and bake in oven 15 minutes.
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