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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


  • 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)


  • 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.