Hoppin John for the New Year
Creole Chef Jose's Hoppin' John Recipe
1/2 pound fresh or dried black-eyed peas
1 teaspoon minced garlic
4 cups chicken stock
4 ounces bacon, cut in 1/2-inch pieces
4 ounces andouille sausage, cut lengthwise in half and then crosswise into ¼ inch thick pieces
1/2 cup celery, finely chopped
1/4 green bell pepper, finely chopped
1/4 red pepper, finely chopped
1/2 cup green cabbage, roughly chopped
1/2 cup oyster mushrooms, roughly chopped
1 teaspoon Louisiana Hot Sauce
1 teaspoon Worcestershire sauce
Instructions: Place peas, garlic, bay leaf, and chicken stock in a large pot. Bring to a boil, then simmer and cook until peas are tender.
Place bacon and sausage in a saucepan. Cook over medium-high heat, stirring constantly until they release fat and begin to crisp. Add chopped onion and sauté for about 2 minutes. Add celery and cook, stirring constantly for another minute. Add the green and red peppers and cook for another minute. Last, add the cabbage and oyster mushrooms and cook until they have softened.