Hoppin John

Ingredients:

• 2 Andouille sausage

• 2 cup Black eye peas

• 1 cup Long grain Rice 

• 1.5 cup water 

• 1/2 cup diced Peppers

• 1/2 cup diced onions

• 1/4 cup chopped green onions

• 1 Ham hocks

• 1 Tbsp Garlic

• 1 cup  quarts Ham hock stock or chicken stock 

• 1 Tbsp butter

• I Tbsp Louisiana Hot Sauce

• 2 Bay leaf

• 5 sprigs fresh thyme

• Salt

Instructions:

1. In a saute pan, carmelize the andouille sausage a bit. Add your onions & peppers. Saute for a couple minutes before adding the garlic. Add your ham hock meat and black eye peas. Saute and combine all ingredients. Glaze the pan with the ham hock stock and let it reduce to half. Add butter and hot sauce then serve over rice. Garnish and finish with green onions.

2. Cover the peas with cold water in a sauce pot. Add some salt, bay leaf, fresh thyme. Cook the beans for around 20 minutes or until tender.

3. Bring rice to a simmer on med/high. Bring down to a simmer and cover the rice. Cook for 15 minutes. Rest for 10 minutes or until rice is cooked.