Ingredients
Method
Optional: Smoked Bacon
- I cooked the bacon a day before, 2 hour smoked and put her in the fridge for the next day. Then just did a re-heat when I added the sausage. If you're going all at once, cook the bacon for about 3-5 minutes and then add your sausage and continue.
Rice
- Cook the rice before getting the rest of this rolling. I did 2 cups of dry Jasmati and set aside while I whipped up the rest of this.
Hoppin John
- Use a large sauté pan over medium heat or the RecTeq Matador like I did. I put a drizzle of oil in the Matador and browned the sausage before adding the rest. Since I already pre-smoked the bacon, I added the chopped pig when I was heating up the sausage and when warmed up, put it along the side while the sausage cooked.
- Push the bacon and sausage to the sides of the Matador. I scooped out the hot oil and did a very slight drizzle when I added in the onions, celery, bell pepper, jalapenos, and garlic. Sauté to soften the vegetables, maybe another 3-5 minutes or so.
- Pour in the black eyed peas, chicken stock, thyme, Cajun seasoning, and bay leaf. My matador runs hot, so throughout the reduction, I let it go.. killed the flame and restarted it.. I did it twice throughout about 15-20 minutes.
- Reduce until there's a little bit of sauce left, but not soupy nor dry.
- Serve warm over rice and hit it with a lil hot sauce if you're like me. (The Spicy Gnome's "Fine Hot Sauce" worked great!)