This Southern dish can be traced back to the African practice of cooking peas and rice together for a hearty meal. In this version of Hoppin’ John, we used andouille sausage to pump up the protein (and flavor).
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 12-ounce package fully cooked andouille sausages, sliced 1/4 inch thick
- 1 10-ounce bag frozen sliced okra, thawed and drained
- 3 stalks celery, sliced 1/2 inch thick
- 1 yellow bell pepper, cut into 1/2-inch pieces
- 1 bunch scallions, roughly chopped (white and green parts separated)
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- Kosher salt
- 1 cup long-grain white rice
- 1 cup frozen black-eyed peas, thawed
- 2 plum tomatoes, seeded and chopped
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the sausage and okra; cook, stirring occasionally, until browned, about 2 minutes. Remove to a plate; cover to keep warm. Add the celery, bell pepper and scallion whites to the skillet. Cover and cook until the vegetables begin to soften, about 2 minutes.
- Uncover the skillet; 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 gentle simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and let sit, covered, 5 minutes.
- Fluff the rice with a fork. Stir in the sausage-okra mixture, the tomatoes and scallion greens.
Nutrition Facts
| Calories | 490 |
| Total Fat | 16 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 50 milligrams |
| Sodium | 878 milligrams |
| Carbohydrates | 64 grams |
| Dietary Fiber | 6 grams |
| Sugar | 5 grams |
| Protein | 25 grams |
Reviews
This recipe is very bland. Tried to build some additional flavors into it after tasting it but definitely needs something else. Potentially makes a good base.
This was really good, but next time I will cook the okra longer.
I wanted a Hoppin Johns recipe for New Year’s Day.. this one did not disappoint. It was really good. I used regular smoked sausage and added a jalapeño pepper when I cooked the celery/yellow pepper ect. I also used Jasmine Rice which I think has good flavor. We will def make this again.
This was really good but in my opinion it made way more than four servings! More like 8.
This is an awesome meal. We doubled the recipe and multiplied the rice by 2.5. The ratio was great. We cooked it in a big Lodge dutch oven and it came out delicious.
This was a big hit in our house. Keeping this one in the recipe box for sure. Plus, it’s a one pot meal so you can’t beat that!
My family loves this recipe. It is fast enough and easy enough to have ready on a school night. Depending on the andouille, it can become a little spicy, but the 4 year old still eats it.