Hoppin' John Jambalaya Recipe - Food.com
"This version of Hoppin' John uses black-eyed peas in the mix.Originally from an October 1980 Bon Apetit magazine featuring the recipes of Leon Soniat, who taught cooking classes in and around New Orleans and is the author of a cookbook, La Bouche Creole (Creole Taste)...."
INGREDIENTS
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2 tablespoons canola oil
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2 large onions, chopped
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1 green bell pepper, seeded, deveined and chopped
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1/2 cup fresh parsley, chopped
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3 garlic cloves, diced
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2 lbs andouille sausages, sauted and sliced (or any smoked hot sausage)
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1 lb salt pork, boiled 15 minutes and cut into small dice
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1 lb black-eyed peas, boiled until about half cooked
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6 cups chicken broth
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3 cups rice
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salt & freshly ground black pepper, to taste
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1 bunch green onion, chopped
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hot sauce
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