COMMENT:
Although the origin of the name "Hopping John" is a bit
obscure, many food historians debate that the name originated from
Confederate soldiers describing the action of the peas hopping in
a pot of boiling water during the cooking process. Black-eyed peas
were brought to America by the Africans and, regardless of whether
eaten in a jambalaya or as a side dish, the peas are indeed a Southern
delicacy.
INGREDIENTS:
- 2 (16-ounce) cans of black-eyed peas
- 6 bacon strips
- 1 cup onions, diced
- 1 cup celery, diced
- ½ cup red bell peppers, diced
- ½ cup yellow bell peppers, diced
- 1/4 cup garlic, chopped
- 1 pound ham, cubed
- ½ pound smoked sausage, sliced
- 2 cups long-grain rice
- 3 cups chicken stock
- ½ cup green onions, sliced
- ½ cup parsley, chopped
- Louisiana Gold Pepper Sauce to taste
METHOD:
In a large cast iron Dutch oven, fry bacon over medium-high heat
to render fat. Once fat is rendered, remove bacon, chop and set
aside for later use. Add onions, celery, bell pepper and garlic
to the bacon fat. Sauté 3-5 minutes or until vegetables are
wilted. Add ham and smoked sausage. Cook 3-5 additional minutes.
Add black-eyed peas, chicken stock and season to taste using salt,
pepper and Louisiana Gold. You should slightly over-season because
the rice will need additional seasoning for flavor. Add rice, green
onions and parsley. Blend well into the mixture, bring to a rolling
boil, cover and reduce to simmer. Cook for 30 minutes. Remove from
heat and allow to sit covered for 15 minutes prior to serving. |
