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Prep Time: 20 Minutes Cook Time: 80 Minutes |
Ready In: 100 Minutes Servings: 4 |
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I couldn't find a Hoppin' John recipe I really cared for, so I threw this together to enjoy black-eyed peas for New Year's. Ingredients:
1/2 pound bulk pork sausage |
1 stalk celery, sliced |
1 small onion, chopped |
3 cloves garlic, minced |
1/2 red bell pepper, diced |
3/4 cup brown and wild rice mix |
1 (15 ounce) can black-eyed peas, drained and rinsed |
1 (14.5 ounce) can diced tomatoes with juice |
2 1/3 cups chicken stock |
1 tablespoon cajun seasoning, or more to taste |
salt to taste |
freshly cracked black pepper to taste |
Directions:
1. Cook and stir sausage in a large skillet over medium heat until meat is still slightly pink, about 8 minutes. Mix celery and onion into sausage; cook and stir until onion is translucent, about 5 more minutes. Stir garlic and red bell pepper into sausage mixture and cook until bell pepper is slightly soft, about 5 minutes.
2. Stir brown and wild rice mix, black-eyed peas, tomatoes with their juice, chicken stock, and Cajun seasoning into sausage and vegetables. Bring to a boil, reduce heat to low, and cover; simmer 45 minutes. Remove cover, raise heat to medium-low, and simmer until stew is thickened, about 15 minutes. Season with salt and cracked black pepper.
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