Hoppin’ John with Andouille
Hoppin’ John is a traditional Southern dish typically made with rice, black-eyed peas and pork. This recipe replaces the pork with andouille sausage for an epically tasty bowl of flavors. We love andouille sausage – aidells cajun style andouille is our favorite – and it seriously kicks up the flavor in this dish!
Bursting with vibrant colors, this Hoppin’ John is both gorgeous and delicious. And there is a really nice combination of textures.I threw in a diced jalapeño and topped ours with some hot sauce for a little extra heat. Both of those are optional!
Legend has it that black eyed peas are supposed to bring you luck, and many eat them on New Year’s Day for that very reason. I’m not one for superstition but we can all use a little extra luck now and then! Hoping your year is off to a great start, full of good luck and lots of Hoppin’ John.
Hoppin' John with Andouille
- Total Time: 45 minutes
- YIELDS 4 Servings
- 1 Tablespoon extra virgin olive oil
- 12oz package fully-cooked andouille sausages, sliced 1/4" thick
- 10oz bag frozen sliced okra, thawed and drained
- 1 jalapeño, chopped (seeded for less heat if desired)
- 3 celery stalks, sliced 1/2" thick
- 1 large yellow bell pepper, chopped
- 1 bunch scallions, roughly chopped (white + green parts separated)
- 4 garlic cloves, minced
- 1 Tablespoon fresh thyme, chopped
- to taste Kosher salt
- 1 cup white Jasmine rice (I love Mahatma brand)
- 1 cup frozen black-eyed peas, thawed
- 2 plum tomatoes, seeded and chopped
- Heat the olive oil in a large skillet over medium-high heat.
- Add the sliced andouille sausage and okra. Cook, stirring occasionally, until browned, about 2 minutes. Remove cooked sausage to a plate and cover to keep warm.
- Add the diced jalapeño, sliced celery, chopped bell pepper and scallion whites to the skillet. Cover and cook until the vegetables begin to soften, about 2 minutes.
- Uncover the skillet and 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 simmer.
- Cover and cook until the liquid is absorbed and the rice is tender, about 15-18 minutes.
- Remove from the heat and let sit, covered, 5 minutes.
- Fluff the rice with a fork. Stir in the sausage-okra mixture and cook until warmed back up.
- Stir in the tomatoes and scallion greens.
Recipe adapted ever so slightly from Food Network Magazine.