Hoppin’ John Carolina Peas and Rice is a delicious and traditional Southern dish, offering a comforting and hearty meal that’s perfect for weeknight dinners or festive gatherings. This recipe brings together smoky flavors and tender peas with fluffy rice, creating a satisfying and affordable culinary experience.
Key Ingredients for Hoppin’ John Carolina Peas and Rice
To create this authentic Hoppin’ John Carolina Peas and Rice, gather the following:
- 1 tablespoon olive oil: For sautéing.
- ½ pound smoked sausage (andouille or kielbasa), diced: Adds a rich, smoky flavor.
- 1 medium yellow onion, chopped: Provides aromatic depth.
- 1 green bell pepper, chopped: Adds freshness and a slight sweetness.
- 2 cloves garlic, minced: Essential for a robust flavor base.
- 1 (15-ounce) can black-eyed peas, rinsed and drained: The star of the show.
- 1 cup long-grain white rice, uncooked: The foundation of the dish.
- 2 cups chicken broth (low sodium preferred): For cooking the rice and peas.
- 1 teaspoon dried thyme: Enhances the savory notes.
- ½ teaspoon smoked paprika: Deepens the smoky profile.
- ¼ teaspoon cayenne pepper (optional): For a subtle kick.
- Salt and freshly ground black pepper to taste: To season perfectly.
- Fresh parsley, chopped, for garnish: Adds brightness and color.
- Hot sauce, for serving (optional): For those who like extra heat.
How to Make Hoppin’ John Carolina Peas and Rice
This Hoppin’ John Carolina Peas and Rice comes together easily, delivering a profoundly satisfying, savory experience that’s both rich and comforting. It’s an incredibly simple one-pot wonder, boasting a preparation time of just 15 minutes, followed by a gentle simmer to perfection!
● Step-by-Step Instructions:
- Sauté the Sausage: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced smoked sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
- Build the Aromatic Base: Add the chopped onion and green bell pepper to the pot. Sauté for 5-7 minutes, or until softened. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Combine Ingredients: Stir in the rinsed and drained black-eyed peas, uncooked rice, chicken broth, dried thyme, smoked paprika, and cayenne pepper (if using). Return the cooked sausage to the pot.
- Simmer to Perfection: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed. Avoid lifting the lid during this time to ensure proper cooking.
- Fluff and Season: Once cooked, remove the pot from the heat and let it sit, covered, for 5 minutes. This allows the steam to finish cooking the rice and peas. Fluff the Hoppin’ John Carolina Peas and Rice with a fork, then taste and season with salt and freshly ground black pepper as needed.
- Garnish and Serve: Garnish with fresh chopped parsley before serving. Offer hot sauce on the side for those who enjoy a bit of extra spice.
Why You’ll Love This Hoppin’ John Carolina Peas and Rice
You’ll adore this Hoppin’ John Carolina Peas and Rice because it’s the epitome of comfort food – hearty, soulful, and bursting with incredible flavor that instantly transports you to the Southern kitchen. Not only is it unbelievably delicious, but making it at home is also incredibly cost-effective, easily outshining the price of a takeout meal while delivering far superior quality and taste.
The smoky sausage, tender black-eyed peas, and fluffy rice create a symphony of textures and tastes, further elevated by fresh parsley and a dash of hot sauce. It’s truly a revelation compared to a simple rice pilaf. So gather your ingredients and prepare for a meal that will warm your soul and impress your taste buds.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Hoppin’ John Carolina Peas and Rice
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced smoked sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.1 tablespoon olive oil, ½ pound smoked sausage (andouille or kielbasa)
- Add the chopped onion and green bell pepper to the pot. Sauté for 5-7 minutes, or until softened. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 medium yellow onion, 1 green bell pepper, 2 cloves garlic
- Stir in the rinsed and drained black-eyed peas, uncooked rice, chicken broth, dried thyme, smoked paprika, and cayenne pepper (if using). Return the cooked sausage to the pot.1 (15-ounce) can black-eyed peas, 1 cup long-grain white rice, 2 cups chicken broth, 1 teaspoon dried thyme, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, ½ pound smoked sausage (andouille or kielbasa)
- Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed. Avoid lifting the lid during this time to ensure proper cooking.
- Once cooked, remove the pot from the heat and let it sit, covered, for 5 minutes. This allows the steam to finish cooking the rice and peas. Fluff the Hoppin’ John Carolina Peas and Rice with a fork, then taste and season with salt and freshly ground black pepper as needed.Salt and freshly ground black pepper
- Garnish with fresh chopped parsley before serving. Offer hot sauce on the side for those who enjoy a bit of extra spice.Fresh parsley, Hot sauce