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Hoppin' John with Andouille Sausage
80% authentic · Cajun/Creole
A flavorful twist on Hoppin' John, incorporating spicy Cajun Andouille sausage and a touch of Creole seasoning for a bolder taste.
Ingredients
- Black-eyed peas, dried1 cup
- Long-grain white rice, uncooked1 cup
- Andouille sausage, sliced12 oz
- Yellow onion, chopped1 medium
- Green bell pepper, chopped1 medium
- Celery stalk, chopped1
- Garlic cloves, minced3
- Chicken broth4 cups
- Creole seasoning1 tbsp
- Bay leaf1
- Saltto taste
- Black pepperto taste
- Vegetable oil1 tbsp
- Fresh parsley, chopped (for garnish)2 tbsp
Steps
- 1
Rinse the dried black-eyed peas and soak them overnight or use the quick-soak method. Drain.
- 2
In a large pot, combine the soaked peas with enough water to cover and bring to a boil. Reduce heat and simmer until tender, about 1 hour. Drain, reserving about 2 cups of the cooking liquid.
- 3
While the peas cook, cook the sliced Andouille sausage in a large skillet or Dutch oven over medium heat until browned. Remove sausage with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the skillet.
- 4
Add the chopped onion, bell pepper, and celery (the 'holy trinity') to the skillet. Cook until softened, about 5-7 minutes.
- 5
Add the minced garlic and Creole seasoning to the skillet and cook for another minute until fragrant.
- 6
Rinse the rice. Add the rinsed rice, cooked Andouille sausage, bay leaf, and cooked black-eyed peas to the skillet. Stir to combine.
- 7
Pour in the chicken broth and the reserved pea cooking liquid. Bring to a boil.
- 8
Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and liquid is absorbed.
- 9
Remove the bay leaf. Season with salt and black pepper to taste. Stir gently.
- 10
Serve hot, garnished with fresh chopped parsley.
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