Monday, January 12, 2009

Recipe Monday - Hoppin John

This one is definitely a new favorite in my house. I made it for new years day and it went over much better than I even expected. My husband loved it so much he begged me to make it again. So, this week I made it again and the success was even bigger. Typically I think it is more of a new years recipe because of the black eyed peas but honestly it would be good any time in the winter when it is cold and you need a warm up. Here it is:

1 package andouille sausage
1 Bell Pepper
1 Medium Onion
3-4 Stalks of Celery
1 Large Clove Garlic
2 Tbsp Olive Oil
1 Cup Beer
2-3 Cups Chicken Stock
1 tsp Cajun Seasoning
1 Tbsp Smoked Paprika
1/2 tsp Thyme
2 15oz Cans Black Eyed Peas
Salt and Pepper
Cooked rice

Heat a large Dutch Oven pan on medium high with about 2 Tbsp of Olive Oil. Add bell pepper, onion and celery and cook until onion is translucent. Add sausage and cook a couple of minutes or until browned. Add garlic and stir frequently to keep the garlic from burning. Add beer and chicken stock and bring to a boil. Make sure you have enough liquid to adequately cover the ingredients. If you need more feel free to add either more beer or stock. Add cajun seasoning, paprika, thyme, salt and pepper. You can adjust the cajun seasoning depending on how spicy you would like it. Last drain the black eyed peas and add them to the pot. Cover and reduce heat to a simmer and cook for about and hour to hour and a half stirring occassionally. Serve it over cooked rice and enjoy. The second time we made it we added a couple of shakes of Tobasco to our bowls for a bit more heat.


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