Paul Prudhomme's Hoppin' John

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 16
• 1 tablespoon salt
• 1 tablespoon paprika
• 2 1/2 teaspoons black pepper
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon pepper
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 5 slices bacon, diced small
• 3 cups chopped onions, divided
• 2 cups chopped bell peppers, divided
• 1 1/2 cups chopped celery, divided
• 3 bay leaves
• 1 lb dried black-eyed peas, rinsed and picked over, divided
• 1 teaspoon fresh garlic, minced
• 11 cups chicken stock, divided
• 1 lb smoked sausage, sliced 1/2-inch thick
• 2 cups converted rice, uncooked

Recipe

• 1 combine seasoning mix ingredients in a small bowl and set aside.
• 2 place bacon in a large ovenproof pot and cook over high heat until bacon begins to brown, about 6 minutes.
• 3 stir in 2 cups onions, 1 cup peppers, 1 cup celery, 2 tablespoons plus 1 teaspoon seasoning mix, bay leaves, and half the peas.
• 4 cover and cook, stirring occasionally, for 10 minutes.
• 5 stir in the garlic and 2 cups stock.
• 6 scrape bottom of pot.
• 7 bring to a boil and cook, stirring occasionally, about 20 minutes.
• 8 add 1 cup stock and scrape bottom of pot.
• 9 add sausage, 6 cups stock, remaining onions, remaining peppers, remaining celery, remaining peas, and remaining seasoning mix.
• 10 cover and bring to a boil over high heat.
• 11 reduce heat to low, cover, and simmer until peas are tender, about 1 1/4 hours.
• 12 preheat oven to 350°.
• 13 stir in rice and remaining stock.
• 14 bring to a boil over high heat.
• 15 cover pot and bake in oven 15 minutes.