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
2014-12-19 08:35:09
Serves 6
Ingredients
- 1/4 cup apple cider vinegar
- 1/4 cup cane syrup, such as Steen’s
- 1/4 cup olive oil
- 2 teaspoons Creole seasoning
- 2/3 cup minced shallot
- 3/4 pound andouille sausage, cut in 1/2-inch cubes
- 4 cups water
- 1 (16-ounce) bag frozen black-eyed peas, thawed
- 2 teaspoons salt
- 1 1/2 cups frozen sliced okra, thawed and patted dry
- Hot cooked rice
- Hot sauce (optional)
Instructions
- In a small bowl, whisk together vinegar, cane syrup, oil, and Creole seasoning; add shallot.
- In a large saucepan, cook andouille over medium-high heat until browned, about 5 minutes. Drain andouille on paper towels.
- 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.
- 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/
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?
I’m sorry we didn’t see this until now, but yes the okra is thrown in thawed.
They asked if the okra was cooked ?