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Paul Prudhomme's Hoppin' John

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“Based on the recipe in Seasoned America. Note that even though this recipe uses dried peas, they are not presoaked or precooked.”
READY IN:
2hrs 15mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine seasoning mix ingredients in a small bowl and set aside.
  2. Place bacon in a large ovenproof pot and cook over high heat until bacon begins to brown, about 6 minutes.
  3. Stir in 2 cups onions, 1 cup peppers, 1 cup celery, 2 tablespoons plus 1 teaspoon seasoning mix, bay leaves, and half the peas.
  4. Cover and cook, stirring occasionally, for 10 minutes.
  5. Stir in the garlic and 2 cups stock.
  6. Scrape bottom of pot.
  7. Bring to a boil and cook, stirring occasionally, about 20 minutes.
  8. Add 1 cup stock and scrape bottom of pot.
  9. Add sausage, 6 cups stock, remaining onions, remaining peppers, remaining celery, remaining peas, and remaining seasoning mix.
  10. Cover and bring to a boil over high heat.
  11. Reduce heat to low, cover, and simmer until peas are tender, about 1 1/4 hours.
  12. Preheat oven to 350°.
  13. Stir in rice and remaining stock.
  14. Bring to a boil over high heat.
  15. Cover pot and bake in oven 15 minutes.

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