📝 About This Recipe
This soulful Cajun staple, often called the cousin of the traditional Hoppin' John, is a celebration of deep, smoky flavors and the 'Holy Trinity' of Louisiana aromatics. Tender black-eyed peas are simmered with spicy Andouille sausage and savory ham hocks until they form a rich, velvet-like gravy that perfectly coats every grain of long-grain rice. It is a dish that embodies the comfort of a Gulf Coast kitchen, promising luck, prosperity, and a truly hearty belly-warming experience.
🥗 Ingredients
The Aromatics (The Trinity)
- 1 large Yellow onion (finely diced)
- 1 large Green bell pepper (seeded and diced)
- 3 pieces Celery stalks (finely sliced)
- 4 pieces Garlic cloves (minced)
The Proteins
- 12 ounces Andouille sausage (sliced into 1/4 inch rounds)
- 1 large Smoked ham hock (or a smoked turkey wing for flavor)
- 2 tablespoons Bacon fat or vegetable oil (bacon fat is preferred for authenticity)
The Heart and Base
- 1 pound Black-eyed peas (dried, soaked overnight and drained)
- 2 cups Long-grain white rice (rinsed until water runs clear)
- 6 cups Chicken stock (low sodium preferred)
Seasonings and Garnish
- 1 tablespoon Cajun seasoning (adjust based on salt content)
- 1 teaspoon Dried thyme
- 2 pieces Bay leaves (dried)
- 1/4 teaspoon Cayenne pepper (optional for extra heat)
- 1/2 cup Green onions (thinly sliced for garnish)
- 2 tablespoons Fresh parsley (chopped)
- to taste Hot sauce (Louisiana style like Crystal or Tabasco)
👨🍳 Instructions
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1
In a large heavy-bottomed Dutch oven, heat the bacon fat or oil over medium-high heat until shimmering.
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2
Add the sliced Andouille sausage and brown for 5-7 minutes until the edges are crispy and the fat has rendered. Remove the sausage with a slotted spoon and set aside, leaving the fat in the pot.
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3
Lower the heat to medium and add the onion, bell pepper, and celery (the Holy Trinity). Sauté for 8-10 minutes until the onions are translucent and the vegetables have softened significantly.
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4
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
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5
Add the soaked and drained black-eyed peas, the smoked ham hock, Cajun seasoning, dried thyme, and bay leaves. Stir to coat the peas in the aromatic oil.
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6
Pour in the chicken stock. Increase the heat to high and bring the mixture to a rolling boil.
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7
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 45-55 minutes. The peas should be tender but not mushy.
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8
While the peas simmer, prepare the rice. In a separate pot, cook the 2 cups of rinsed rice with 3.5 cups of water (or chicken stock) and a pinch of salt until fluffy. Keep warm.
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9
Check the peas. If they are tender, remove the ham hock. Shred any meat from the hock, discard the bone and fat, and return the meat to the pot along with the browned Andouille sausage.
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10
Taste the liquid. This is the time to add salt, pepper, or more Cajun seasoning. For a creamier texture, use the back of a wooden spoon to mash a small portion of the peas against the side of the pot.
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11
Stir the cooked rice into the pea mixture gently, or serve the peas over a mound of rice depending on your preference (the 'dry' vs 'wet' style).
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12
Let the combined dish sit for 5 minutes off the heat to allow the flavors to marry.
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13
Garnish generously with sliced green onions and fresh parsley. Serve hot with a bottle of Louisiana hot sauce on the side.
💡 Chef's Tips
If you forget to soak your peas overnight, use the 'quick soak' method: boil them for 2 minutes, then let them sit in the hot water for 1 hour before draining. Always rinse your rice thoroughly to remove excess starch; this ensures the grains stay distinct and don't turn into a gummy mass. For a deeper flavor profile, use a homemade dark chicken stock or even a bit of beef stock for a richer 'gravy'. Be cautious with salt early on, as the ham hock, sausage, and Cajun seasoning all contain significant sodium. If the pot looks too dry before the peas are tender, add an extra cup of warm water or stock.
🍽️ Serving Suggestions
Serve with a side of buttery, skillet-baked cornbread to soak up the juices. A side of slow-simmered collard greens with vinegar adds a necessary acidic brightness to the meal. Pair with a cold Abita Amber lager or a crisp iced tea with lemon. For a complete feast, serve alongside fried catfish or blackened shrimp. Top with a few dashes of pickled peppers for a traditional Southern kick.