A shortcut rendition of the classic New Year's dish, this Quick & Easy Hoppin' John with Andouille & Smoked Ham makes a delicious side dish, but is flavorful enough to serve as a meal!JUMP TO RECIPE
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An easy take on a Southern New Years Day recipe staple, this Quick & Easy Hoppin' John with Andouille packs a big punch of flavor into about 30 minutes of cooking time!
What's in it?
To make my quick and simple Hoppin' John, you will need:
- Some butter and olive oil.
- Smoked andouille sausage.
- Celery, red bell pepper, onion, and fresh garlic.
- White rice
- Cajun seasoning. I HIGHLY recommend Joe's Stuff. It is THE BEST!
- Smoked paprika.
- Garlic powder.
- A couple cans of drained and rinsed black eyed peas.
- A couple sprigs of fresh thyme.
- 32 oz of chicken stock.
- 1 smoked ham hock (thawed, if frozen).
- Apple cider vinegar, hot sauce and sliced green onions, for finishing/serving.
About the canned black eyed peas
While some might consider the use of canned (gasp!) black eyed peas a sacrilege, they're actually very tasty, especially with a quick rinse off. They save a ton of time, and are still tasty and good for you!
From prep to finish- making the Hoppin' John
The best way to approach this recipe to do get all of your prep work out of the way first. Chop all your veggies and sausage, get your spices ready, and rinse your beans and set them aside. The actual cooking process is simple, but it's fast- so prepping first makes it a breeze!
After you've cooked the dish through and it's ready to go- you'll finish it by stirring in some apple cider vinegar and hot sauce. Any of your favorite hot sauces will do!
Once the Hoppin' John is ready, I like to serve it with a good sprinkling of sliced green onion for flavor, color and crunch!
Want to give this recipe a try?
If you make my Quick & Easy Hoppin' John with Andouille & Smoked Ham, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Looking for more delicious recipes? Why not try my Beer, Bacon and Caraway Sauerkraut, Pretzel and Parmesan Crusted Schnitzel, Creamy Mushroom Orzo, or Stuffed Pattypan Squash with Rainbow Chard, Walnuts & Goat Cheese!
Quick & Easy Hoppin' John with Andouille
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1 lb smoked andouille sausage, cut into half moons
- 1 rib of celery with leaves, finely chopped
- 1 medium red bell pepper, finely diced
- 1 medium yellow onion, diced
- 4 cloves garlic, sliced thinly
- salt and fresh ground black pepper, to taste
- ¾ cup uncooked white rice
- 1 tablespoon cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 2 15.5 oz cans black eyed peas, drained and rinsed
- 2 sprigs fresh thyme , (or ¼ ts dried thyme)
- 32 oz chicken stock
- 1 cup water
- 1 smoked ham hock (thawed, if frozen)
- 2 tablespoon apple cider vinegar
- 2 tablespoon your favorite hot sauce
- 2 green onions, sliced thinly (for serving)
- In a deep wide sauté pan or large saucepan, melt butter and oil over medium heat until butter is fully melted. 2. Add celery, onion, garlic, peppers and andouille sausage, and season with salt and pepper. 3. Cook, stirring occasionally for 8-10 minutes, until veggies are slightly softened. 4. Add the rice, cajun seasoning, smoked paprika, and garlic powder, and cook 2 minutes- until fragrant. 5. Add the drained and rinsed black eyed peas, thyme sprig (or dried thyme), water and chicken stock- and stir to combine. 6. Add the ham hock, making sure it is mostly submerged in the liquid. 7. Bring to boil over high heat. 8. Once boiling, reduce heat to low, cover and cook for 1 hour to 1 hour and 15 minutes, stirring occasionally- until liquid is evaporated and rice is cooked through. 9. Remove the ham hock and thyme sprigs from the pot. 10. Once hock is cool- chop or shred the meat and add to pot (optional). 11. Stir in apple cider vinegar and hot sauce. Serve hot with sliced green onion.
For the Cajun seasoning- I HIGHLY recommend Joe's Stuff. It is THE BEST!
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