Great recipe! I only made a few changes -- 6 oz andouille instead of 3, a poblano pepper instead of a green pepper, and fire roasted canned tomatoes instead of regular. I like the smoky, warm depth to this dish and will keep those changes. And I used all chicken broth instead of part broth & water. Definitely a keeper! PS The directions are a bit unclear, but you add 2 1/2 c liquid -- 1 c water, 1.5 c broth -- to the peas and 1 c water to the rice.
Hoppin' John's Cousin
Namaste Posted: 11/27/10
cupspinner Posted: 12/31/10
This was fantastic. I used all broth in the peas. The other reviewer was right that the amount water in the recipe is confusing. Be sure to have 2 1/2 cups of Liquid in the pea mixture, 1 c water for the rice. I used fire roasted tomatoes, and didn't drain them. I used frozen black eyed peas, which lets you skip soaking. It is still necessary to cook for the full time if using frozen peas. Because andouille isn't available here I used smoked sausage and used smoked paprika for more depth. I cooked for the full time with the pot lid ajar. We ate a "double" portion, since this was a main dish for us, which would still only be 224 calories! I also doubled the salt in the recipe(shame on me). Do try this recipe.
jcmjim22 Posted: 01/03/11
This dish was really good. I used Italian turkey sausage and added more than 3 oz..it was probably around 6-7 oz. Other than that I followed the recipe exactly as written. My husband and I both thought it was great. Can't wait to have the left overs today for lunch! Definitely will make again. :)
AMMoore Posted: 03/28/11
My husband said that this was a do-over. It so happened that he was suffering from a cold so the hot spice helped to open up his stuffed up head which was a a bonus! Alterations: I used chicken andouille sausage since my daughter doesn't eat pork. Honestly not sure if the pork sausage would have made a big difference. Also, used jarred jalapenos instead of fresh and 1/2 teaspoon dried thyme since that's what I had on hand. Very tasty but really spicy.
jenniferkatie Posted: 01/03/11
This was really good! I used Adelle (sp?) sausage maple and bacon flavor altough the chicken and apple would of been an interesting flavor to use too! We doubled the recipe so we could use the whole peppers and package of sausage/beans...even the kids loved it! Made with some home made bread and it was fantastic!
gr8cooker Posted: 01/01/12
I made this vegetarian with veg broth and used some smoked paprika and chipotle pepper powder to sub for the sausage. I also used canned black eyed peas. It's definitely something to make again but not special enough for a 4 or 5 star rating.
veryslowcook Posted: 02/05/12
We liked the flavor and felt like we were getting good veggies. I used frozen peas, but probably should've put in more than 1 cup since they weren't dried. I'm not sure it's really "worthy of a special occasion", but it's better than 3 stars.
SingingGourmand Posted: 01/02/13
My husband adored this, but it was a bit too spicy for my tastes. If you're not a big spice lover, I'd recommend using 1/2 of the jalapeño or a can of mild diced green chile, and maybe use a turkey kielbasa plus some smoked paprika in place of the andouille. If you like spicy, though, don't change a thing!
MizRev Posted: 01/02/13
Much more interesting, and less pasty, than traditional hoppin john. I doubled the andouille sausage since this was the main attraction. Also used one boil-in-bag of rice,which made things much simpler. I did not figure out the water thing, so it was a bit soupy, which was fine. We gobbled it down with spoons. It thickened after sitting.
tinaruns1 Posted: 01/01/13
Why do people review recipes poorly after making changes? This is outstanding for being healthful. It is not quite the taste you would get from using a ham hock but still delicious and worthy of New Years' Day. I made with Sauteed Collards and Onions (CL) and Honey Cornbread (http://www.grouprecipes.com/3228/honey-corn-bread.html)--which was delicious, too.
Susansea Posted: 01/02/13
Delicious way to ring in the New Year! This is easily a main dish. I made a few changes - I used Linguisa instead of andouille and omitted the jalapeño because my daughter won't eat it if it's too spicy. I subbed Spanish smoked hot paprika for regular and used dried thyme that I sauteed with the other dried herbs. I made collards with double garlic and corn bread to go with it.I think brown rice might even be better - or you could omit the rice. Will be a keeper.
afieldmsd Posted: 11/05/13
One of my favorite recipes of all time. I doubled the whole thing as I had 2 cups of fresh black eyed peas from CSA. I used all green peppers, and I left the seeds in for the jalepenos. I used double the amount of *smoked* paprika (2 tsp total since I was doubling the recipe) and I also added 2 tsp chipotle chili powder. I used sriracha instead of tabasco, and quinoa instead of rice. I also used 1 lb of Polish sausage instead of the andouille. I cooked as directed, but towards the end, I turned the heat down and stirred it a lot to really cook off as much liquid as possible and concentrate the flavors. Finally, I served over corn bread made with pancake syrup for a touch of sweet. Turnip greens as a side rounded out this delicious meal!