Hoppin John With Sausage Recipes

HOPPIN' JOHN WITH SAUSAGE

Steps:

• While rice is cooking, sautee onion and garlic with cajun seasoning in olive oil.
• Add sausage and brown.
• Add remaining ingredients and bring to boil. Reduce to simmer.
• Add rice when done and stir to combine.

EASY HOPPIN' JOHN

Steps:

• Place the sausage and onion into a large saucepan over medium heat, and cook and stir until the sausage begins to brown, about 10 minutes. Stir in the black-eyed peas, chicken stock, water, and cayenne pepper, and bring to a boil. Stir in the rice, cover, and cook, stirring occasionally, until the rice is tender, 20 to 25 minutes.

HOPPIN' JOHN WITH ANDOUILLE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the sausage and okra; cook, stirring occasionally, until browned, about 2 minutes. Remove to a plate; cover to keep warm. Add the celery, bell pepper and scallion whites to the skillet. Cover and cook until the vegetables begin to soften, about 2 minutes.
• Uncover the skillet; stir in the garlic, thyme and 1/2 teaspoon salt. Add the rice and stir to coat. Stir in the black-eyed peas and 2 cups water. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and let sit, covered, 5 minutes.
• Fluff the rice with a fork. Stir in the sausage-okra mixture, the tomatoes and scallion greens.

HOPPIN' JASON: CANNELLINI AND RICE WITH ANDOUILLE SAUSAGE

Steps:

• In a large pot, heat the oil and bacon over medium heat. When the bacon starts to render its fat, add the sausage and cook until the bacon crisps up and the sausage turns golden, about 10 minutes. Remove bacon and sausage to a bowl with a slotted spoon.
• To the pan, add the onions, celery, and bell pepper. Season with a pinch of salt. Saute until tender, then add the garlic, oregano, white pepper and cayenne pepper. Stir and cook until garlic is tender and pot is fragrant.
• Drain and add the soaked beans. Stir to coat the beans, then add the chicken stock, raise the heat and bring to a boil. Cover and reduce to a simmer, cook for 30 to 40 minutes, or until beans are al dente. Add the bacon, and sausage back into the pot along with the rice. Cook 30 minutes more or until rice is tender and the liquid has absorbed. Stir in chopped fresh parsley just before serving. Season to taste.

HOPPIN' JOHN RECIPE

Steps:

• Bring all ingredients except rice to boil in Dutch oven, stirring occasionally.
• Stir in rice; cover. Simmer 10 min. or until tender.

SLOW COOKER HOPPIN JOHN

Steps:

• Place black-eyed peas in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Pour 6 cups water into a pot; add ham hock. Bring to a boil, reduce heat to medium-low, and simmer until meat is tender, about 1 hour. Transfer ham hock to a plate to cool and reserve 4 cups of the cooking liquid.
• Layer soaked peas, andouille sausage, onion, celery, and garlic in the bottom of a slow cooker. Remove meat from ham hock and add meat to slow cooker. Sprinkle bay leaves, cumin, salt, and red pepper flakes over the top. Pour reserved cooking water over peas mixture.
• Cook on High until peas are tender, at least 4 hours.

HEALTHY HOPPIN' JOHN

Steps:

• In a large nonstick skillet, saute the onion, carrots and celery in oil for 3 minutes. Add sausage; cook 3 minutes longer. Add garlic; cook 2 minutes longer., Stir in the peas, stock, bay leaf, thyme, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in vinegar. Simmer, uncovered, 5-10 minutes longer or until carrots are tender., Discard bay leaf. Combine rice and chopped green onions; divide among six bowls. Top with sausage mixture. Sprinkle with sliced green onion.,

HAM HOPPIN' JOHN

Steps:

• Put peas in a deep pan cover with 8 cups of water.
• Bring to a boil on high heat.
• Lower heat to simmer, cover pot, cook for 45 minutes.
• (until peas are tender but not mushy) Place ham and bacon in frying pan over medium heat and fry for 5- 7 minutes, drain on paper towel and set aside.
• Keep 1 tsp bacon fat, add the onions to pan and sauté, stirring often until soft, (4 min) set aside.
• When beans are ready, drain and save 2 1/2 cups of cooking liquid.
• Add rice, ham, bacon, onions, roasted garlic, thyme, red pepper flakes, salt and pepper to beans and reserved cooking liquid.
• Stir well.
• Return to high heat and bring to a boil.
• Lower heat and cover.
• Cook 25 minutes (until rice is done and all liquid has evaporated).
• Turn off stove and let sit covered for about 15 minutes.
• Enjoy--.

HOPPIN' JOHN (BLACK-EYED PEAS WITH KIELBASA)

Steps:

• Quick-soak black-eyed peas.
• Quarter kielbasa lengthwise and cut quarters crosswise into 1/2-inch pieces. Chop onion and mince garlic. Cut celery crosswise into 1/2-inch-thick slices. Wearing rubber gloves, seed and mince jalapeño.
• In a 3-quart heavy kettle cook kielbasa, onion, garlic, celery, jalapeño, and bay leaf in oil over moderate heat, stirring, until onion is softened. Add peas and broth and simmer, covered, 20 minutes, or until peas are tender. Discard bay leaf and stir in coriander and salt and pepper to taste.
• Serve Hoppin' John spooned over rice.

HOPPIN' JOHN

Steps:

• Wash and sort the peas. Place them in a saucepan, add the water, and discard any peas that float. Gently boil the peas with the pepper, ham hock, and onion, uncovered, until tender but not mushy - about 1 1/2 hours - or until 2 cups of liquid remain. Add the rice to the pot, cover, and simmer over low heat for about 20 minutes, never lifting the lid.
• Remove from the heat and allow to steam, still covered, for another 10 minutes. Remove the cover, fluff with a fork, and serve immediately.