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“This is Alan's mom's recipe. I'd always heard of Hoppin' John, but this was a new one. We went down one night for a visit. His parents are from Louisiana and she makes the most wonderful Cajun and Creole dishes. This one was one of my favorites.”

Ingredients Nutrition


  1. Mince the bell pepper, onion, and garlic and cut the okra into 1/4 inch thick rounds.
  2. Peel the shrimp and devein.
  3. In a large skillet over medium heat, warm the oil. Add the onion and pepper and saute until softened, about 5 minutes. Add the garlic and saute for 2 minutes to release its flavor.
  4. Add the rice, stir well until the grains are coated, and cook, stirring often, until opaque, 3 to 4 minutes.
  5. Add the okra, stock, salt, and black and cayenne peppers.
  6. Bring to a boil, reduce the heat to low, cover, and cook until the rice is tender and the liquid has been absorbed, about 20 minutes.
  7. Adjust the seasonings. Stir in the shrimp and cook until the shrimp curl and turn pink, 5 to 8 minutes.

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