REC: Hoppin' John w/ andouille sausage
This was originally posted by Steve2 LA on Gail's with his notes:
thanks Steve
HOPPIN' JOHN
(my variation on a theme from Mr. Prudhomme)
1 Tbsp Salt
1 Tbsp Paprika
2-1/2 tsp Black Pepper
1-1/2 tsp Garlic Powder
1 tsp each: Onion Powder, White Pepper,
Dried Sweet Basil, Dried Thyme
5 slices Bacon, cut into small dice
3 cups chopped Onions
2 cups chopped Green Pepper
1-1/2 cups chopped Celery
3 Bay Leaves
1 lb dried Black-Eyed Peas, rinsed & cleaned
11 cups Chicken Stock
1 tsp minced Garlic
1 lb Andouille Sausage, cut into 1/2" slices
2 cups uncooked White Rice
In a small bowl, combine the first 8
ingredients and set aside.
Cook the bacon in a heavy 5-quart pot over
high heat until bacon starts to brown, about
6 minutes. Stir in 2 cups of the onions, 1
cup of the bell peppers, 1 cups of celery, 2
Tbsp plus 1 tsp of the seasoning mix, the
bay leaves and 1/2 the black-eyed peas.
Cover and cook, uncovering the pot once or
twice to stir, about 10 minutes.
Stir in 2 cups of the chicken stock and the
garlic and scrape up any crust that's formed
on the bottom of the pot. Bring to a boil
and cook, stirring occasionally, about 20
minutes.
Add 1 cup more stock and scrape the bottom
of the pot clean. Add the sausage, 6 cups
stock, the remaining 1 cup of onions, 1 cup
bell peppers, 1/2 cup celery, the remaining
black-eyed peas, and the remaining seasoning
mix. Cover and bring to a boil then,
reduce the heat to low and simmer, covered,
until the peas are tender and creamy, about
1-1/4 hours.
Then, stir in the rice and the remaining 2
cups of stock, turn up the heat to high and
bring to a boil. Cover the pot, place in a
preheated 350̊ oven and bake 15 minutes.
Serve with cornbread.
(Note: This dish, served along with fried
cabbage and cornbread, will satisfy all your
New Year's day food-superstition-
requirements. At least that's what my
Southern Belle, child-bride says and who am
I to argue?)
