Hoppin' John Jambalaya
From October 1980 Bon Appètit. Casserole version of Hopping John.
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- 2 tablespoon(s) olive oil
- 2 onions chopped
- 1 bell peppers chopped
- Â½ cup(s) parsley minced
- 3 clove(s) garlic minced
- 2 pound(s) smoked sausage sliced & sautÃ¨d
- 1 pound(s) blackeyed peas boiled until Â½ cooked
- 6 cup(s) chicken broth
- 3 cup(s) rice uncooked
- Hear oil in dutch oven. Add onion, garlic and bell pepper and sautè about 10 minutes. Add sausage and sautè until browned. Add broth, partially cooked peas and bring to a boil. Add rice and return to a boil. Cover tightly, reduce heat andsimmer for 40 to 45 minutes. Do not lift lid until 40 minutes has transpired! Then stir in the chopped scallions and season with salt and pepper, to taste. Let stand about 5 minutes. Serve with your favorite hot sauce.
This recipe is a personal recipe added by harpette and has not been tested or endorsed by MyRecipes.
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