Hoppin’ John With Mustard Greens & Andouille

1 Jan

This is my take on a Southern classic. Serve with cornbread and you’ve got all the elements for the perfect New Year’s Day – or anytime – meal!

Time: 35 minutes         Serves: 4

Ingredients


  • 1 1/4 cups chicken stock
  • 1 tbsp Dijon or whole grain mustard (Creole mustard would be perfect)
  • 1/2 tsp salt
  • 3/4 tsp thyme (dried)
  • 2 tbsp olive oil, divided
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 cup long grain rice
  • 2 cups cooked black eyed peas (I used one 15oz can drained & rinsed)
  • 3 cups packed mustard greens, trimmed & cleaned thoroughly – chopped
  • 6 oz. Andouille sausage – 2 full sized – diced (I used Trader Joe’s chicken variety)

How to make it


  • Combine first 4 ingredients in a small mixing bowl, whisk, and set aside.
  • Heat 1 tbsp oil in a medium stock pot over medium heat. Add onion and saute for 6 minutes. Add rice and garlic and toss to coat in oil. Saute for about 2 minutes until rice begins to toast. Add greens and toss. Add stock mixture and bring to a boil. Cover and reduce to simmer. Check after 15 minutes if the rice is tender. If needed add a splash more stock an continue cooking until tender.
  • When rice is tender and most of moisture is absorbed, add black eyed peas and stir. Cover and remove from heat.
  • Heat remaining oil in a skillet over medium heat. Add sausage and saute, stirring often, until browned.
  • Serve sausage over rice & beans.

hoppin john

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One Response to “Hoppin’ John With Mustard Greens & Andouille”

Trackbacks/Pingbacks

  1. Sweet Potato Cornbread Muffins « detroittokyo - February 18, 2013

    […] muffin with butter and honey, or as an accompaniment to a spicy bowl of chili or a plate of Hoppin’ John as I last enjoyed them on New Years […]

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