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Hoppin' John Jambalaya

 

 

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The French Quarter, New Orleans, Louisiana, USA
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Hoppin' John Jambalaya
Bon Appetit October 1980

(This recipe feeds a LOT of hungry people!
Can easily be halved...)

2 tablespoons vegetable oil
2 large onions, chopped
1 green pepper, chopped
1/2 cup chopped fresh parsley
3 garlic cloves, chopped
2 pounds smoked hot sausage, sautéed, sliced
1 pound salt pork, boiled 15 minutes
and cut into small pieces
1 pound black-eyed peas, boiled
until about half-cooked
6 cups chicken broth [stock]
3 cups rice
Salt and freshly ground black pepper
[We use Cajun seasoning.]
1 bunch green onions, chopped

Heat oil in Dutch oven or other large pot over medium heat. Add onion,
green pepper, parsley and garlic and sauté 10 minutes. Add sausage, salt
pork, black-eyed peas and chicken broth and bring to boil. Add rice and return to boil. Cover tightly and simmer about 45 minutes; do not lift lid. Season with salt and pepper to taste and add green onion, mixing well.
Let stand about 5 to 10 minutes before serving. 12 to 16 servings.


Featured Archive Recipes:
Craig Claiborne's Black-Eyed Peas
Emeril's Crawfish and Sausage Jambalaya
Rice with Shellfish and Sausage
Louisiana Red Beans and Rice
 

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