New Year's Hoppin' John
Hoppin' John is New Orleans' most optimistic tradition, black-eyed peas simmered low with andouille sausage, the holy trinity, and bay leaves, then ladled over white rice with hot sauce close by. Swamp Dust goes in two ways: into the broth while the peas build, and again at the very end to make the whole pot sing.
Serves 6–8 · Prep 20 min · Cook 1 hr 15 min · Total ~1 hr 35 min
Ingredients
- 1 lb dried black-eyed peas, soaked overnight and drained (or two 15 oz cans, drained, reduce simmer to 30 min)
- 12 oz andouille sausage, sliced into ½-inch rounds
- 1 medium yellow onion, diced
- 3 celery stalks, diced
- 1 green bell pepper, diced
- 1 medium carrot, diced
- 4 cloves garlic, minced
- 4 cups chicken stock
- 2 cups water
- 2 bay leaves
- 2 Tbsp Swamp Dust, divided
- Kosher salt, to finish
- Cooked long-grain white rice, to serve
- Fresh flat-leaf parsley or cilantro, to garnish
- Hot sauce on the table, always
Directions
- 1
Sear the andouille. In a heavy Dutch oven over medium-high, sear the sausage rounds in a dry pan until deeply caramelized on both sides, about 3 minutes per side. Remove and set aside, do not skip this step. That crust carries the broth.
- 2
Build the trinity. In the same pot, add a splash of oil if needed. Sauté onion, celery, bell pepper, and carrot over medium heat until softened, 6–8 minutes. Add garlic and cook 1 minute more.
- 3
Bloom the dust. Stir in 1 Tbsp of Swamp Dust and let it bloom in the fat 30 seconds, the pot should smell like Louisiana.
- 4
Add everything. Add the soaked drained peas, stock, water, bay leaves, and the seared andouille. Bring to a boil, then drop to a gentle simmer.
- 5
Simmer slow. Partially cover and cook 60–75 minutes, until the peas are fully tender and the broth is rich and slightly thickened. Skim any foam in the first 10 minutes. Add water if the pot gets dry before the peas are done.
- 6
Finish. Pull the bay leaves. Stir in the remaining 1 Tbsp Swamp Dust. Taste and adjust salt, remember Swamp Dust already carries salt, so add carefully at the end.
- 7
Serve. Ladle over hot white rice in wide, deep bowls. Scatter fresh herbs on top. Set the hot sauce out and let people find their own level.
Greer's Kitchen Notes
- The sear on the andouille is the whole foundation. Brown it properly, those caramelized edges melt into the broth and give it depth no shortcut can replicate.
- Swamp Dust carries salt and heat. Put 1 Tbsp in early to season the broth, then finish with the second Tbsp after tasting. Start conservative, you can always add.
- Leftovers are better the next day. The peas absorb the broth overnight and the whole pot deepens.
- Serve on New Year's Day for good luck, or any Tuesday when you need a reason.
Made with Swamp Dust, bold, brash, city-Cajun.
Our Cajun Seasoning built for everything that matters at the Louisiana table., Greer's Southern Table