Paul Prudhomme's Hoppin John

Paul Prudhomme's Hoppin' John is the ultimate Southern comfort dish, blending tender black-eyed peas, smoky ham hock, and fluffy seasoned rice into a one-pot masterpiece. Infused with the bold flavors of smoked paprika, thyme, and a touch of cayenne heat, this iconic recipe is a celebration of Creole cooking at its finest. Fresh aromatics like onion, celery, and bell pepper create a rich base, while a final garnish of sliced scallions adds a pop of freshness. Perfect for a hearty weeknight meal or a traditional New Year's Day feast, this savory dish is easy to make and deeply satisfying. Packed with protein and flavor, it's a must-try for anyone looking to explore the authentic taste of Southern cuisine!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 cup dried black-eyed peas
• 6 cups water
• 1 smoked ham hock
• 2 tablespoons unsalted butter
• 1 large yellow onion, finely diced
• 1 medium green bell pepper, finely diced
• 1 celery stalk, finely diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 0.5 teaspoon cayenne pepper
• 1 cup white rice, long-grain
• 2 cups chicken stock
• 2 scallions, sliced (for garnish)
• 1.5 teaspoons salt
• 1 teaspoon black pepper

Directions

Step 1

Rinse the dried black-eyed peas under cold water. Place the peas in a large pot with 6 cups of water and the smoked ham hock.

Step 2

Bring the water to a boil, then reduce to a simmer. Cover and cook for 45-60 minutes or until the peas are tender but not mushy. Drain and set aside, reserving the ham hock.

Step 3

In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Add the diced onion, green bell pepper, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

Step 4

Add the minced garlic, smoked paprika, dried thyme, cayenne pepper, salt, and black pepper. Stir to coat the vegetables in the spices and cook for 1-2 minutes until fragrant.

Step 5

Add the long-grain white rice to the skillet and stir to combine with the vegetables and spices. Cook for 1-2 minutes, allowing the rice to lightly toast.

Step 6

Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.

Step 7

Stir the cooked black-eyed peas into the skillet, along with any meat picked from the ham hock. Cover and cook for an additional 5-10 minutes to allow the flavors to meld.

Step 8

Remove the skillet from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.

Step 9

Garnish with sliced scallions and serve hot.

Nutrition Facts

Serving size	(3178.3g)

Amount per serving	% Daily Value*
Calories	1339.9

Total Fat 62.1g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 5.2g
Cholesterol 174.6mg	0%
Sodium 5246.4mg	0%
Total Carbohydrate 132.3g	0%
Dietary Fiber 22.7g	0%
Total Sugars 23.2g
Protein 69.8g	0%

Vitamin D 0IU	0%
Calcium 363.4mg	0%
Iron 14.2mg	0%
Potassium 1864.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.9%

Protein: 20.4%

Carbs: 38.7%