Hoppin’ John

Hoppin’ John

Along with collard greens, Hoppin’ John is one of the most popular New Year’s Day “good fortune” dishes in the South. This year, we’re taking a new look at this old favorite and livening it up a bit. By adding crispy andouille and a sweet, smoky cane syrup vinaigrette, you’ll feel luckier with the first bite. Don’t forget to share!

Hoppin’ John
Serves 6
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  1. 1/4 cup apple cider vinegar
  2. 1/4 cup cane syrup, such as Steen’s
  3. 1/4 cup olive oil
  4. 2 teaspoons Creole seasoning
  5. 2/3 cup minced shallot
  6. 3/4 pound andouille sausage, cut in 1/2-inch cubes
  7. 4 cups water
  8. 1 (16-ounce) bag frozen black-eyed peas, thawed
  9. 2 teaspoons salt
  10. 1 1/2 cups frozen sliced okra, thawed and patted dry
  11. Hot cooked rice
  12. Hot sauce (optional)
  1. In a small bowl, whisk together vinegar, cane syrup, oil, and Creole seasoning; add shallot.
  2. In a large saucepan, cook andouille over medium-high heat until browned, about 5 minutes. Drain andouille on paper towels.
  3. Add 4 cups water to pan, and bring to a boil over high heat. Stir in peas and salt; cook until tender, about 6 minutes. Drain peas, and let cool.
  4. In a large bowl, combine andouille, peas, okra, and shallot mixture; toss to coat. Serve over hot rice with hot sauce, if desired.
Louisiana Cookin https://www.louisianacookin.com/


  1. Getting ready to make this recipe for New Year’s but I don’t see any mention of cooking the okra. Do you just mix it up with everything uncooked?


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