Hoppin John for a Happy, Prosperous New Year

I am blessed with a husband who enjoys cooking as much as me. He’s usually much more open to new things and new recipes than me, which always works well for me and the family!

Today, New Year’s Day 2020, he whipped up what is definitely a keeper for our family. It includes lots of our favorite things – andouille sausage, bacon, spicy and deeply layered flavors, good old southern peas and a cajun flair.

We have made Hoppin’ John for years on New Year’s Day, but this was far and away more flavorful than the simple ones I cooked. I hope you’ll try it and that your family will also love it! It seemed really easy to me – all I had to do was watch him make it! 😉

The recipe he chose came from the A Spicy Perspective food blog and can be found here.

Hoppin’ John

• ¼ pound thick-cut bacon, chopped
• 2 andouille sausage links, halved and slice thin
• 1 small sweet onion, peeled and chopped
• 2 celery stalks, chopped
• 1 bell pepper, seeded and chopped (any color)
• 1 jalapeno pepper, seeded and diced
• 2-3 cloves garlic, minced
• 1 ½ – 2 pounds dried black eyed peas
• 32 ounce chicken stock (we used our own homemade)
• 1 tablespoon fresh thyme leaves
• 1 tablespoon cajun seasoning (we always use Tony Chachere’s)
• ½ cup chopped green onions
• 1-2 cups long grain rice – cooked according to package instructions

• A couple hours ahead of time, place dried peas in a stock pot and cover with water. Bring to a boil, and allow to sit about an hour, or as directed for “quick soak method” usually on the package. Drain, and set aside to use.
• Set a large sauté pan over medium heat. Add the bacon. Cook and stir for 3 minutes, then add in the sliced sausage. Brown until the sausage looks crispy around the edges. Stir regularly. 
• Push the bacon and sausage to the sides of the pan and add in the onions, celery, bell pepper, jalapeno, and garlic. Sauté for 3-5 minutes to soften the vegetables.
• Pour in the black eyed peas, chicken stock, thyme, and Cajun seasoning. Cover with a tight lid and simmer for 30-40 minutes, or until the black eyed peas are soft and tender. (If the broth absorbs before the black eyed peas are soft, add a little water to finish them off.)
• Taste, then season with salt and pepper if needed.
• Serve warm over prepared rice, with cornbread and hot sauce on the side.