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Hoppin' John Jambalaya

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“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).”
READY IN:
1hr 40mins
SERVES:
12-16
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in Dutch oven or other large pot over medium heat.
  2. Add onion,green pepper, parsley, and garlic and saute about 10 minutes.
  3. Add sausage, salt pork,peas and chicken broth and bring to a boil.
  4. Add rice and return to a boil.
  5. Reduce heat, cover tightly and simmer about 45 minutes; do not lift lid.
  6. Season with salt and pepper to taste and add green onions, mixing well.
  7. Let stand about 10 minutes before serving with hot sauce, if desired.

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