Kickin’ Hoppin’ John


We turned this New Year’s Day favorite into an easy one-pot dinner, and gave it an extra kick with Cajun seasoning.

Kickin’ Hoppin’ John
Serves: 8 Cups
  • 1 tablespoon canola oil
  • 1½ cups chopped yellow onion
  • 1 cup sliced celery
  • 3 cloves garlic, minced
  • 1 smoked ham hock
  • 4 cups frozen black-eyed peas
  • 3 cups chicken stock
  • 1 (10-ounce) can diced tomatoes with green chiles, undrained
  • 1½ teaspoons Cajun seasoning
  • 1½ teaspoons kosher salt
  • 1 teaspoon dried thyme
  • 1 cup white basmati rice
  • Garnish: sliced green onion
  1. In a large enamel-coated cast-iron Dutch oven, heat oil over medium heat. Add onion, celery, and garlic; cook until onion starts to brown, about 5 minutes. Add ham hock, peas, stock, tomatoes, Cajun seasoning, salt, and thyme; bring to a boil. Reduce heat, and simmer for 40 minutes.
  2. Remove ham hock; return mixture to a boil. Add rice; reduce heat, cover and simmer until liquid is absorbed, about 15 minutes. Remove from heat; let stand for 5 minutes. Fluff with a fork. Garnish with green onion, if desired.



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