Hoppin' John
Ingredients
- 6 oz andouille sausage, sliced into half-moons
- 4 oz smoked bacon, diced
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 2 cups long-grain white rice
- 2 cans (15 oz each) black-eyed peas, drained and rinsed
- 3.5 cups chicken stock
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 0.5 tsp cayenne pepper
- 2 bay leaves
- 4 tbsp unsalted butter
- 1 tsp kosher salt
- 0.5 tsp cracked black pepper
- 2 scallions, sliced thin, for garnish
Instructions
- Render the bacon in a heavy-bottomed Dutch oven or large pot over medium heat for 5-7 minutes until crispy. Remove with a slotted spoon and reserve, leaving 1 tbsp of fat in the pot.
- Add the sliced andouille to the pot and sear for 3-4 minutes over medium-high heat, stirring occasionally, until the edges caramelize slightly. Remove and set aside with the bacon.
- In the same pot, add 2 tbsp butter and sauté the diced onion, bell pepper, and celery over medium heat for 6-8 minutes, stirring frequently, until the vegetables soften and the onion turns translucent. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in the rice and toast it with the aromatics for 2 minutes, stirring constantly, to coat each grain and develop a nutty flavor. Add the smoked paprika, dried thyme, cayenne, and bay leaves, stirring for 30 seconds.
- Pour in the chicken stock and bring to a boil over high heat. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes without lifting the lid. The rice should absorb the liquid completely.
- Remove from heat and let rest covered for 5 minutes. Stir in the black-eyed peas, reserved bacon, andouille, remaining 2 tbsp butter, salt, and black pepper. Cook uncovered over low heat for 3-4 minutes, stirring gently to combine, until warmed through and flavors meld.
- Remove bay leaves, adjust seasoning with additional salt and cayenne to taste, and transfer to a serving dish. Garnish with sliced scallions and serve immediately.
Inspired by Stephen Jones’s winning hoppin' john. This is a plausible recreation, not the chef’s original recipe.