Southern Hoppin’ John

Has it really only a week into the new year? 2024 is already peacing & prospering just like it’s supposed to! It must be something to them Blackeyed Peas…

So to make sure you don’t get sick of eating ‘em the same way, here’s my Southern Hoppin John recipe. And it’s so easy for you to make! #LetsVibe

And just like that…It’s too easy! Save, share, and cook with me!

Ingredients

• 1 lb blackeyed peas, dry

Sauté

• 1/2 stick butter

• 1 Tbsp avocado oil

• 4 ribs celery, diced

• 1 green bell pepper, diced

• 1/2 yellow onion, diced

• 1 lb oz andouille sausage, sliced

Seasoning Blend

• 1/2 tablespoon sea salt

• 1/2 teaspoon black pepper

• 1/2 tablespoon seasoned salt

• 1 tablespoon chicken bouillon

• 1/8 teaspoon white pepper

• 1/8 teaspoon cayenne pepper

• 1 teaspoon cajun seasoning

• 1/2 tablespoon granulated onion

• 1/2 tablespoon granulated garlic

• 1/2 teaspoon paprika

Broth

• 6 cups chicken broth

• 1 tablespoon worcestershire sauce

• 2 smoked turkey tails

• 3 bay leaves

• 3 sprigs fresh thyme

Rice

• 3 cups white rice, uncooked

• 1 teaspoon sea salt

• 2 tablespoons butter

• 4 cups pot liquor

• 2 cup water

• blackeyed peas, cooked

Instructions

Set the InstantPot to "Sauté" mode. Add butter and avocado oil.

Sauté celery, green bell pepper, yellow onion, and andouille sausage until vegetables are tender and sausage is browned.

Stir in sea salt, black pepper, seasoned salt, chicken bouillon, white pepper, cayenne pepper, Cajun seasoning, granulated onion, granulated garlic, and paprika. Cook for an additional 2 minutes.

Pour in chicken broth and Worcestershire sauce. Add smoked turkey tails, bay leaves, and fresh thyme.

Add the rinsed blackeyed peas to the InstantPot. Secure the lid and set to "Pressure Cook" mode on high for 30 minutes.

After 30 minutes manually release pressure from InstantPot then carefully remove lid.

Remove turkey tails, bay leaves, and thyme stems.

Use a mesh strainer over a bowl to separate cooked blackeyed peas from liquid then set cooking liquid aside. Do not discard.

Prepare the rice in a separate pot on stove top using sea salt, butter, pot liquor (liquid from cooking the peas), water, and the cooked blackeyed peas.

Bring rice to a boil then reduce to low heat and simmer covered for 18-20 minutes.

After 18-20 minutes remove pot from heat and fluff the rice and blackeyed peas mixture with a fork.

Garnish with crispy diced bacon, sliced green onions and hot sauce, served with hot water cornbread on the side and enjoy!