Paul Prudhommes Hoppin John Recipes

PAUL PRUDHOMME'S HOPPIN' JOHN

Steps:

• Combine seasoning mix ingredients in a small bowl and set aside.
• Place bacon in a large ovenproof pot and cook over high heat until bacon begins to brown, about 6 minutes.
• Stir in 2 cups onions, 1 cup peppers, 1 cup celery, 2 tablespoons plus 1 teaspoon seasoning mix, bay leaves, and half the peas.
• Cover and cook, stirring occasionally, for 10 minutes.
• Stir in the garlic and 2 cups stock.
• Scrape bottom of pot.
• Bring to a boil and cook, stirring occasionally, about 20 minutes.
• Add 1 cup stock and scrape bottom of pot.
• Add sausage, 6 cups stock, remaining onions, remaining peppers, remaining celery, remaining peas, and remaining seasoning mix.
• Cover and bring to a boil over high heat.
• Reduce heat to low, cover, and simmer until peas are tender, about 1 1/4 hours.
• Preheat oven to 350°.
• Stir in rice and remaining stock.
• Bring to a boil over high heat.
• Cover pot and bake in oven 15 minutes.

BEST HOPPIN ' JOHN COMBO

Steps:

• Cook rice according to directions.
• Substitute the chicken broth for the water content.
• In a large saucepan, fry bacon, then add the onions and celery cooking them until they are clear.
• Stir in the rice, black-eyed peas, barbecue sauce, Tabasco, meat or seafood, or combination and of course your seasoning-- salt and pepper.
• I have also found If you like it just a little kicked up-- I like to increase the Tabasco.
• Serve this dish immediately.
• If you make it ahead, bake in a covered baking dish at 325* for 45 minute.
• if ingredients are at room temperature; and 55-60 if they are refrigerated.
• **Depending on preparation is how long it will take**.

HOPPIN' JOHN

Steps:

• Wash the peas in a strainer, and soak them for 4 hours in ample fresh water. When ready, heat olive oil over medium-high heat in a 4-quart pot, and brown the hog jowl on both sides. (If using bacon, omit the olive oil, and simply render the fat in the pot for 5 minutes.) Add onion, and cook until softened, about 5 minutes. Add 6 cups water, black pepper, red pepper and salt, and bring to a boil.
• Let mixture boil 10 minutes, and then add peas. Maintain a low boil, uncovered, until peas are nearly tender (25 minutes for black-eyed peas, 30 minutes for field peas). In a bowl, lightly crush tomatoes, and add to pot. Add rice to pot, reduce heat to low and simmer, covered, 20 minutes.
• Turn off flame, and allow hoppin' John to steam in pot, lid on, for 5 minutes. If using hog jowl, remove from pot, and shred meat. Fluff hoppin' John, and add shredded jowl. Serve.

HEALTHY HOPPIN JOHN

Steps:

• Cook Turkey sausage and make sure its crumbly.Drain off any excess liquid.
• Mix all ingredients including the Turkey, in a Pot and bring to a simmer on low to med heat.
• I stated only six servings because we have it as our main course with a salad.

HOPPIN' JOHN

Steps:

• Mix all ingredients before the bacon.
• Pour into a 2 qrt buttered casserole with cover.
• Bake at 350, tightly covered, for 1 1/2 hours.
• Uncover, stir and toss lightly with blackeyed peas; cover and bake 30 more minutes.
• Garnish with bacon, parsley and pimento.

VEGETARIAN HOPPIN' JOHN

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat; add in onion and celery; cover, and cook about 5 minutes, until softened.
• Add in garlic and thyme, stirring to bring out their flavors.
• Transfer mixture to a slow-cooker; add in black-eye peas, tomatoes, chiles, and stock; season to taste with salt and pepper; cover and cook on LOW for 4-6 hours.
• About 15 minutes before serving, heat the remaining 1 tablespoon oil in a skillet over medium heat; cook sausage until browned all over; add sausage to slow cooker along with rice; stir to combine.
• Taste and adjust seasonings.

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

Steps:

• Prepare black eyed peas overnight or quick method. (I boiled for 5 min, brought to boil and simmered for one hour.).
• Dice ham and remove as much fat as possible.
• Chop onion.
• Combine onion and ham in dutch oven, stir over medium heat until onions start to wilt.
• Add chili powder.
• Add cooked beans with any remaining cooking liquid.
• Add water so that there is about a total of one cup liquid.
• Add rice.
• Cover, simmer for 10 minutes.
• Add salt and pepper if needed.