Easy One Pot Hoppin John Recipe

You’re going to love this easy Hoppin’ John recipe with canned black-eyed peas, ham, and sausage! As an added bonus, it’s one pot, one pan, meaning clean up is a snap. This recipe for Carolina peas and rice is about to knock your socks off. Welcome to My Kitchen Serenity! As we draw closer to a new year (yay!), I’m already thinking about eating all the traditional “good luck” foods. I don’t know about you, but I’m thinking 2021 needs all the good luck we can throw at it! Read on below for a full smattering of all the lucky foods you should be working into your New Year’s menu. WHAT IS “HOPPIN’ JOHN?” Hoppin’ John, also known as Carolina Peas and Rice, is a traditional Southern dish that consists of black-eyed peas (or field peas), some kind of pork product and rice. Hoppin’ John has been around since at least the mid-1830s, with the first mention coming about in Recollections of a Southern Matron in 1838. Since this recipe is a one pot, one pan meal, many southerners, particularly Cajuns, call this black-eyed pea jambalaya. I have to agree that since the rice is cooked with the meats and seasonings, it fits the definition of jambalaya! At my house, we don’t care what it’s called as long as there’s a big pot of it on the stove come the first of the year. INGREDIENTS Please visit my website for exact measurements. I have lots of great tips and information posted just for you! Olive Oil Smoked Sausage Ham Steak (or any leftover ham you may already have) Frozen Seasoning Blend (pre-chopped onion, bell pepper, celery, with parsley) (see Note 1) Chicken Broth Canned Black-eyed Peas, undrained Rotel tomatoes, undrained (OPTIONAL) Cajun Seasoning (see Note 2) Garlic Powder Dried Basil Salt (see Note 3) Black Pepper Long Grain Rice (uncooked) - do not use instant rice Green Onion, for garnish INSTRUCTIONS STEP 1: Brown the sliced sausage in olive oil over medium heat. Use a large (at least 5-quart), heavy pan. STEP 2: Remove the sausage from the pan, and add the diced ham. Brown for 5 minutes over medium heat. STEP 3: Add the frozen vegetable mixture (or fresh vegetables) to the pot with the ham. Simmer uncovered for 5 minutes. Use a spoon or spatula to scrape the bits and pieces that may have adhered to the bottom of the pan and incorporate them into the ham and veggie mixture. STEP 4: Return the sausage to the pot. Add chicken broth, canned black-eyed peas (undrained), Rotel tomatoes (if using), and seasonings. Mix well. Add raw rice, and stir again. Taste test for flavor and add more salt or creole seasoning, if desired. STEP 5: Bring mixture to a boil. Lower the heat to medium-low and put the lid on the pot. Simmer for 10 minutes, remove the lid, quickly stir to bring rice to the top, then replace the lid on pot. Turn heat down to low and slow simmer for an additional 20-25 minutes. Remove from heat and let rest, covered, for 5 minutes. NOTES: Note 1: If using fresh vegetables, use the following measurements: 1 cup diced onion, 1 cup diced bell pepper, and 1/2 cup chopped celery. Note 2: Cajun seasoning (Tony Chachere’s or Slap Ya Mama). Note 3: Go easy on the salt since the sausage, ham, and cajun seasoning already have salt in them). Store leftovers covered in the refrigerator for up to 3 days. For more great southern recipes, visit my blog at: www.mykitchenserenity.com Thanks!