Chorizo Hoppin John Recipes

Steps:

• Place black-eyed peas in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Pour 6 cups water into a pot; add ham hock. Bring to a boil, reduce heat to medium-low, and simmer until meat is tender, about 1 hour. Transfer ham hock to a plate to cool and reserve 4 cups of the cooking liquid.
• Layer soaked peas, andouille sausage, onion, celery, and garlic in the bottom of a slow cooker. Remove meat from ham hock and add meat to slow cooker. Sprinkle bay leaves, cumin, salt, and red pepper flakes over the top. Pour reserved cooking water over peas mixture.
• Cook on High until peas are tender, at least 4 hours.

Steps:

• In a large saucepan, cook the bacon and sausage.
• Drain most of the fat, laving about a tablespoon or so, and add the onion, green pepper, jalapeño, and celery. Cook until tender, stirring frequently.
• Stir in the remaining ingredients and simmer for about 10 minutes, until thoroughly heated, then serve over white rice (some collard greens on the side is an excellent complement, too!).

Steps:

• Remove the loose outer leaves of the cabbage to reveal the tightly packed head. Carefully chop the cabbage into coarse pieces. Discard the core. Place the pieces into a collander and wash thoroughly. Shake the cabbage slices to separate the leaves as best as possible. Set aside.
• Peel and slice both the onion and garlic. Set aside.
• Remove the Canadian Bacon from the package and dice into cubes/slivers. Set aside.
• Open and drain the can of black-eyed peas. Set aside.
• In a large skillet with a lid, place two tablespoons of olive oil. Heat on medium-high heat. Open the Rice-a-Roni package and pour the rice into the skillet. Sautee the rice until golden/medium brown. Slowly and carefully add the hot water to the skillet. Add contents of the flavor packet and stir well. Reduce heat to lowest setting possible, cover, and cook until all liquid is absorbed (about 15-25 minutes).
• In a large pot, place butter and remaining olive oil. Heat on medium/high heat. Stir butter and olive oil together. Once the butter has melted, add the chopped onion, garlic, and Canadian Bacon. Sautee 3-5 minutes. Add the cayenne and parsley and stir. Add the black-eyed peas and stir. Cook the mixture for 1-2 minutes. Add the cabbage to the mixture and stir. Cover, reduce heat to medium, and cook for 15 minutes, stirring the mixture every 5 minutes.
• After 15 minutes of cooking, give mixture one last stir, cover, turn burner off and let stand 5-10 minutes.
• Once the Rice-a-Roni is finished cooking, remove from heat and let stand 3-5 minutes.
• The dish may be assembled separately or the cooked Rice-a-Roni may be mixed directly into the cabbage and served as a complete meal. Leftovers should be mixed together and refridgerated in a small container. The dish reheats well and tastes better the next day. This makes it possible to prepare this dish a day in advance.

Steps:

• Place the sausage and onion into a large saucepan over medium heat, and cook and stir until the sausage begins to brown, about 10 minutes. Stir in the black-eyed peas, chicken stock, water, and cayenne pepper, and bring to a boil. Stir in the rice, cover, and cook, stirring occasionally, until the rice is tender, 20 to 25 minutes.

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.

Steps:

• Cook Turkey sausage and make sure its crumbly.Drain off any excess liquid.
• Mix all ingredients including the Turkey, in a Pot and bring to a simmer on low to med heat.
• I stated only six servings because we have it as our main course with a salad.