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Hoppin John

Chef Lee Gustin, FSC Supervisor
Southern New Year's Good Luck Dish
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Servings 6

Ingredients
  

  • 3 tbsp cooking oil
  • 1 each onion, chopped
  • 4 each green onion
  • 1/2 lb collard greens, chopped
  • 1/2 tsp cayenne pepper
  • 1/2 lb andouille sausage
  • 1 each 14 oz can black eyed peas
  • 1 1/2 cups long grain rice
  • 3 cups chicken broth
  • 1/2 lb raw shrimp
  • salt and pepper to taste

Instructions
 

  • Chop green onions keeping white bulbs separate from green tops.
  • Slice sausage into 1/2" thick pieces.
  • In a large saucepan or Dutch oven, heat the oil over moderately low heat.
  • Add the onion and the scallion bulbs and cook, stirring occasionally, until the onion is translucent, about five minutes.
  • Add the collard greens, salt, black pepper, and cayenne and cook, stirring until the greens wilt, about one minute.
  • Increase the heat to moderately high.
  • Add the sausage, black-eyed peas, shrimp, rice and cook, stirring for 30 seconds.
  • Stir in the broth and bring to a simmer.
  • Reduce the heat to low and cook, covered, until the rice is tender and all the liquid is absorbed, about 20 minutes.
  • Remove from the heat and stir in the scallion tops.

Notes

Serve with a side of your choice of vegetables.