Black-Eyed Pea Jambalaya - (Hopping John)

Although the origin of the name "Hopping John" is a bit obscure, many food historians debate that the name originated from Confederate soldiers describing the action of the peas hopping in a pot of boiling water during the cooking process. Black-eyed peas were brought to America by the Africans and, regardless of whether eaten in a jambalaya or as a side dish, the peas are indeed a Southern delicacy.


  • 2 (16-ounce) cans of black-eyed peas
  • 6 bacon strips
  • 1 cup onions, diced
  • 1 cup celery, diced
  • ½ cup red bell peppers, diced
  • ½ cup yellow bell peppers, diced
  • 1/4 cup garlic, chopped
  • 1 pound ham, cubed
  • ½ pound smoked sausage, sliced
  • 2 cups long-grain rice
  • 3 cups chicken stock
  • ½ cup green onions, sliced
  • ½ cup parsley, chopped
  • Louisiana Gold Pepper Sauce to taste

In a large cast iron Dutch oven, fry bacon over medium-high heat to render fat. Once fat is rendered, remove bacon, chop and set aside for later use. Add onions, celery, bell pepper and garlic to the bacon fat. Sauté 3-5 minutes or until vegetables are wilted. Add ham and smoked sausage. Cook 3-5 additional minutes. Add black-eyed peas, chicken stock and season to taste using salt, pepper and Louisiana Gold. You should slightly over-season because the rice will need additional seasoning for flavor. Add rice, green onions and parsley. Blend well into the mixture, bring to a rolling boil, cover and reduce to simmer. Cook for 30 minutes. Remove from heat and allow to sit covered for 15 minutes prior to serving.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295