Hoppin’ John Recipe with Purple Hull Peas: A Southern Classic
There’s nothing like a bowl of Hoppin’ John to warm your soul and your stomach. While traditionally served on New Year’s Day for luck and prosperity, this Southern comfort dish is a favorite in my home year-round. The smoky flavors of sausage and bacon, the hearty texture of purple hull peas, and the rich broth served over rice (with cornbread, of course!) make every bite a celebration of tradition and flavor.
Whether you’re cooking for family or treating yourself, this Hoppin’ John recipe is guaranteed to hit the spot. Let’s dive into how to make this soul-satisfying dish!
Why This Hoppin’ John Recipe is a Winner
Hoppin’ John is more than a meal; it’s a taste of heritage. This version, featuring “frozen fresh” purple hull peas, smoky tasso, and the trinity of onions, bell peppers, and celery, strikes the perfect balance between savory and hearty.
I’ve included my personal tweaks below, from using quality sausage (andouille is always a good choice) to not being afraid of letting the bacon get extra crispy. Trust me, these little details make a big difference.
Ingredients
Here’s what you’ll need to whip up this Southern staple:
- 2 lbs of purple hull peas (fresh or frozen)
- Chicken stock and broth (enough to cover the ingredients; can substitute water to adjust saltiness)
- 1 package of fatty bacon (don’t fear the grease!)
- 2 U-links of sausage (andouille recommended for that smoky flavor)
- Optional: Tasso ham (as much as your tastebuds desire!)
- The Trinity:
- 1 onion, diced
- 2 bell peppers, diced
- 5–6 celery stalks, diced
- Extras for flavor:
- 3 jalapeños, deseeded and diced
- Minced garlic (to taste)
- Seasonings: Cajun seasoning (a little goes a long way!)
Step-by-Step Instructions
1. Prep Your Ingredients
Before you start, dice all your veggies and sausage. Having everything ready makes the cooking process smooth and enjoyable.
2. Render That Bacon Grease
Cook the bacon in a large skillet until it’s extra crispy—almost to the point of burning. Don’t be shy about this step; the rendered grease will infuse everything with smoky goodness.
Pro Tip: Don’t worry if the bacon seems too crunchy. It softens up beautifully during simmering!
3. Sauté the Trinity and Sausage
Once the bacon is done, toss in the diced veggies and sausage. Cook until the veggies are tender and fragrant, stirring frequently to avoid burning.
Optional: Brown the sausage separately before adding it to the veggies for an extra layer of flavor.
4. Add Your Liquids and Peas
Pour in enough chicken stock to cover the veggies and sausage, then add the purple hull peas. Top it off with chicken broth or water if needed.
5. Season and Simmer
Sprinkle in your Cajun seasoning and any other spices you love. Let the mixture simmer until the peas are tender and the flavors have melded beautifully.
- For a thinner broth: Add more liquid during cooking.
- For a thicker gravy: Let the mixture reduce longer.
6. Serve and Enjoy!
Serve your Hoppin’ John over a bed of fluffy rice with a side of golden cornbread. Don’t forget to ladle on plenty of that rich, smoky broth!
Cooking Notes
- The Trinity Magic: Don’t be alarmed if your chopped veggies look like a lot—they’ll cook down significantly.
- Salinity Check: If your chicken broth is salty, balance it out by adding water during simmering.
- Sausage Selection: The quality of sausage you choose can make or break the dish. Go for a flavorful, high-quality sausage like andouille.
A Dish for Every Season
While Hoppin’ John is steeped in tradition as a New Year’s dish, it’s far too good to save for one day a year. Whether it’s a cozy winter evening or a summer potluck, this recipe is a true crowd-pleaser.
Making this Hoppin’ John recipe with purple hull peas is like sharing a piece of the South with everyone at your table. It’s smoky, hearty, and packed with flavor—a dish that’s as satisfying as it is comforting.
So grab your favorite skillet and get cooking. Don’t forget the cornbread!
