Justin Wilson Hoppin John Recipes

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

Steps:

• In a small skillet, saute the peppers, onion, garlic powder and salt in butter for 4-5 minutes or until vegetables are tender. Stir in the peas and rice; heat through, stirring occasionally.

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.

HOPPIN' JOHN - CAJUN STYLE

Steps:

• Fry bacon, drain on paper toweling; crumble and set aside.
• Reserve 2 tablespoons grease.
• In a medium sized mixing bowl, combine rice, water, tomato juice, tomatoes, onion, seasonings (liquid and dry) and bacon drippings.
• Pour into a 2 quart buttered casserole; cover tightly.
• Bake at 350* for 1 hour.
• Uncover, stir and toss lightly with black-eyed peas.
• Top with crumbled bacon pieces.
• Cover and bake for about 30 more minutes.
• Garnish with parsley, if desired.