Paul Prudhommes Hoppin John Recipes
PAUL PRUDHOMME'S HOPPIN' JOHN
Based on the recipe in Seasoned America. Note that even though this recipe uses dried peas, they are not presoaked or precooked.
Provided by Chocolatl
Categories Low Cholesterol
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Combine seasoning mix ingredients in a small bowl and set aside.
- Place bacon in a large ovenproof pot and cook over high heat until bacon begins to brown, about 6 minutes.
- Stir in 2 cups onions, 1 cup peppers, 1 cup celery, 2 tablespoons plus 1 teaspoon seasoning mix, bay leaves, and half the peas.
- Cover and cook, stirring occasionally, for 10 minutes.
- Stir in the garlic and 2 cups stock.
- Scrape bottom of pot.
- Bring to a boil and cook, stirring occasionally, about 20 minutes.
- Add 1 cup stock and scrape bottom of pot.
- Add sausage, 6 cups stock, remaining onions, remaining peppers, remaining celery, remaining peas, and remaining seasoning mix.
- Cover and bring to a boil over high heat.
- Reduce heat to low, cover, and simmer until peas are tender, about 1 1/4 hours.
- Preheat oven to 350°.
- Stir in rice and remaining stock.
- Bring to a boil over high heat.
- Cover pot and bake in oven 15 minutes.
PAUL PRUDHOMME'S POORMAN'S JAMBALAYA
Killer jambalaya! No tomato in this one and consider yourself warned: careful with the peppers in the seasoning mix. I usually cut the various peppers to 1/4 of the listed amount. I use my food processor to chop the vegetables. Do them separately to get them the right size. Have all the ingredients prepped and ready before you begin cooking because if you don't pay attention, you'll burn it. Make every effort to use homemade stock or sodium-free stock. This is soooo good and sooo worth the effort.
Provided by sugarpea
Categories White Rice
Time 1h10m
Yield 8 appetizer servings, 4 serving(s)
Number Of Ingredients 18
Steps:
- Seasoning Mix: Combine all the ingredients in a small bowl and set aside.
- Jambalaya: Use a large, heavy skillet, cast iron is best; over high heat melt margarine; add tasso and andouille, or ham and sausage, and cook 5 minutes, stirring occasionally.
- Add onions, celery, bell pepper, seasoning mix and garlic; stir and cook 10-12 minutes until well browned, scraping the bottom of the pan well.
- Stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock.
- Bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, until rice is tender but still a bit crunchy; stir a bit towards the end of the cooking time; remove bay leaves and serve.
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