Hoppin' John - Mobile Style
Michael Martin
ingredients
- 4 slices of bacon
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 3 ribs celery, chopped
- 2 tablespoons garlic, chopped
- 2 cans chicken broth
- 1 lb smoked sausage, chopped in 1 inch chunks (or ham)
- 1 lb dry black eyed peas (soaked the night before and drained)
- Bay leaves
- Cayenne pepper, to taste
- 1/2 teaspoon dried thyme
- 1 14 oz can of tomatoes
- Rice, cooked
- Green onion, chopped for garnish
directions
- 1
Brown the bacon in a Dutch oven. Remove the bacon and eat it. Saute the onion, bell pepper and celery in bacon grease until onions are clear. Add garlic and cook for another minute. Be careful not to burn the garlic.
- 2
Add stock, sausage, peas, and seasonings. Cover and let simmer for two hours. Check for doneness of peas before proceeding.
- 3
Add tomatoes, undrained, and cooked rice (about three cups, give or take, depending on how thick you like it) and cook uncovered on low heat, stirring often to prevent sticking.
- 4
Ladle into bowls and garnish with green onion. Serve with corn bread and coleslaw.
Source: David Holloway
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