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It was Going to Be Hoppin' John

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“And it turned into something a bit different. Rather than cook the rice with the peas, we serve this over cooked rice. It's also good over pasta or potatoes. Serve with cooked greens or spinach on the side, or stir the greens into the peas. I add the cooked ham for my son, who can't eat sausage, but if you think the dish is too meaty, by all means leave it out. I usually don't add salt, because the sausage is salty enough, but if you think it needs some, feel free to put it in. Cooking times do not include overnight soaking of the peas.”
3hrs 15mins

Ingredients Nutrition


  1. Place peas in a large container, cover with water, and soak overnight.
  2. Drain and set aside.
  3. Combine seasoning mix ingredients and set aside.
  4. In large stockpot, brown bacon, ham and diced andouille over medium-high heat.
  5. Add about 1/3 of the celery, peppers, and onions, all the jalapenos, 1/3 of the meat mixture, 1/3 of the peas, 1/3 of the seasoning mix, and about 1 1/2 teaspoons of the fresh garlic. Mixture should not be dry but there should be no visible liquid.
  6. Cover and cook, stirring occasionally, for about 10 minutes. Mixture should stick a little but not too much. Add some stock if necessary.
  7. Stir in 1-2 cups stock (use less if you have already added some).
  8. Scrape pan.
  9. Add about 1/2 of the remaining peppers,onions,celery and seasoning mix. Bring to a boil, reduce heat to medium-low and simmer, stirring occasionally, about 20 minutes.
  10. Add 1 cup stock and scrape pan.
  11. Add half the remaining vegetables, half the remaining peas, and all the remaining garlic and seasoning mix.
  12. Add remaining stock, stir well, increase heat to high, and bring to a boil. Reduce heat to medium-low and cook for 1 hour.
  13. Add remaining ingredients, cover and cook 1 1/4-1 3/4 hours, until peas are creamy but some are still whole.
  14. Serve over hot cooked rice.

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