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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!

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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!

black eyed peas recipe hoppin john

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!

hoppin john ingredients

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!

Quick & Easy Hoppin' John with Andouille & Smoked Ham

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!

black eyed peas, rice, andouille

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 & Smoked Ham

Quick & Easy Hoppin’ John with Andouille

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Side Dish
Keyword: andouille, beans, black eyed peas, hoppin john
Servings: 8

Ingredients

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 8 oz smoked andouille sausage, cut into small cubes 
  • 2 ribs celery with leaves, finely chopped 
  • 1 large red bell pepper, finely chopped 
  • 1 medium yellow onion, diced 
  • 4 cloves garlic, sliced thinly
  • salt and fresh ground black pepper, to taste
  • 1 cup uncooked white rice 
  • 2 tbsp tbsp cajun seasoning*
  • 1/2 tsp smoked paprika 
  • 1/2 tsp garlic powder 
  • 2 15.5 oz cans drained and rinsed black eyed peas 
  • 2 sprigs fresh thyme 
  • 32 oz chicken stock 
  • 1 smoked ham hock (thawed, if frozen)
  • 2 tbsp apple cider vinegar 
  • 2 tbsp your favorite hot sauce 
  • 2 green onions, sliced thinly (for serving)

Instructions

  • 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 5-7 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 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 30-35 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.

Notes/Substitutions:

For the Cajun seasoning- I HIGHLY recommend Joe’s Stuff. It is THE BEST!

© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.