luckytrim
Chef Extraordinaire
Hoppin' John Jambalaya
2 Tbsp Vegetable Oil
2 Large Onions -- chopped
1 Green Pepper -- chopped
1/2 Cup Chopped Fresh Parsley
3 Garlic Cloves -- chopped
2 Lbs. Smoked Hot Sausage -- sauteed and sliced
1 Lb Salt Pork, Boiled 15 Minutes -- cut into small piece
1 Lb Black-Eyed Peas, Boiled Until About Half-C
6 Cups Chicken Broth
3 Cups Rice
Salt And Freshly Ground Pepper
1 Bunch Green Onions -- chopped
Heat oil in Dutch oven or other large pot over medium heat. Add onion, green
pepper, parsley and garlic, and saute about 10 minutes. Add sausage, salt
pork, peas and chicken broth and bring to boil. Add rice and return to boil.
Cover tightly and simmer about 45 minutes; DO NOT LIFT LID. Season with salt
and pepper to taste and add green onion, mixing well. Let stand about 5-10
minutes before serving.
Makes 12 - 16 servings.
2 Tbsp Vegetable Oil
2 Large Onions -- chopped
1 Green Pepper -- chopped
1/2 Cup Chopped Fresh Parsley
3 Garlic Cloves -- chopped
2 Lbs. Smoked Hot Sausage -- sauteed and sliced
1 Lb Salt Pork, Boiled 15 Minutes -- cut into small piece
1 Lb Black-Eyed Peas, Boiled Until About Half-C
6 Cups Chicken Broth
3 Cups Rice
Salt And Freshly Ground Pepper
1 Bunch Green Onions -- chopped
Heat oil in Dutch oven or other large pot over medium heat. Add onion, green
pepper, parsley and garlic, and saute about 10 minutes. Add sausage, salt
pork, peas and chicken broth and bring to boil. Add rice and return to boil.
Cover tightly and simmer about 45 minutes; DO NOT LIFT LID. Season with salt
and pepper to taste and add green onion, mixing well. Let stand about 5-10
minutes before serving.
Makes 12 - 16 servings.
