Hoppin’ John & Corn Coins
Don’t forget to get your black eyed peas this week!! They usually sell out this time of year because of superstitious people like me who want to usher in good luck for the New Year. Hoppin’ John can be made with a ham hock or leftover Christmas ham, but I used andouille and treated it like red beans and rice, one of my favorite comfort foods. Pop a couple Corn Coins on the side and here’s to an abundant, prosperous 2023!!!
Hoppin’ John
Ingredients
- 4 slices thick bacon, diced
- 1 12-14 oz package smoked sausage, diced (I used andouille)
- 1 onion, diced
- 2 ribs celery, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 14.5- oz cans black-eyed peas, rinsed and drained
- 2 cups chicken broth
- 1/2 tsp cajun seasoning, or more to taste
- hot cooked rice, for serving
- sliced green onions, for serving
Instructions
- In a medium pot or Dutch oven, cook the bacon over medium heat for a few minutes to render some of the fat. Add the smoked sausage and lightly brown. Add the onion, celery, and bell pepper and cook until vegetables are soft, about 5 minutes. Add the minced garlic and cook for another minute, then add the black-eyed peas, chicken broth, and Cajun seasoning. Bring to a simmer and cook for about 20 minutes. Season to taste with additional Cajun seasoning, if needed, and ladle over hot cooked rice. Top with green onions and serve.
Corn Coins
Ingredients
- 1 8.5 oz package Jiffy corn muffin mix
- 1 egg
- 1/3 cup milk
- butter, for cooking
Instructions
- Prepare the mix as directed on the package, which calls for 1 egg and 1/3 cup of milk. Allow the batter to sit for about 10 minutes to thicken. Heat a nonstick pan or griddle over medium heat. Melt a small pat of butter and drop the batter by the tablespoonful to create tiny pancakes about 1 1/2 inches in diameter. Cook until lightly browned and crisp on the edges, then flip and cook on the other side. Serve with Hoppin’ John or on their own, with a little extra butter on the side.