This one-pot recipe is yet another product that originated out of our experience with the elimination diet for food sensitivities. It is a simple, hearty and well-flavored dish, so much so that we feel it is a keeper regardless of what type of diet one is on.
Traditional Hoppin’ John is field peas cooked with smoked ham hocks and white rice. This adaptation gives a very similar result, in my opinion, but is much “safer” for one who has to be aware of reactions to certain “problematic” foods. Enjoy.
- 1 1/2 pounds frozen field peas with snaps
- 5 fully cooked frozen turkey sausage patties, thawed and diced
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 2 teaspoons salt
- 1 cup brown rice, uncooked
- Approximately 2 quarts water
- Place 2 quarts of water in a 3 or 4-quart stockpot.
- Add diced sausage and onions. Bring to a boil.
- Add garlic, field peas and 1 teaspoon of salt. Simmer for approximately 30 minutes or until peas are almost cooked.
- Add in uncooked rice. Simmer until rice is completely cooked. Taste and season with second teaspoon of salt if needed.
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About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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