Quick & Easy Hoppin' John with Andouille
Servings: 8
Ingredients
- 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)
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 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.