Hoppin John

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 lb bulk lamb sausage
• 1 cup onion, chopped
• 1 cup green bell pepper, chopped
• 1 cup celery, chopped
• 1 (14 ounce) can chicken broth
• 1 cup converted rice
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 bay leaf
• 2 (14 ounce) cans black-eyed peas, rinsed and drained

Recipe

• 1 saute the sausage, onion, green pepper and celery in a large pot over medium-high heat
• 2 drain the mixture and then put it back into the pot.
• 3 add the chicken broth, rice, garlic powder, salt, black pepper and bay leaf
• 4 bring to a boil and then reduce the heat and simmer for about 15 minutes
• 5 add the black-eyed peas to the pot and simmer an additional 7-10 minutes (until liquid is absorbed into the rice).
• 6 if you'd like to "go southern" all the way, serve this dish with some collard greens. simply saute some onion and bacon together, then add the greens and some water and cook for several hours. and don't forget the cornbread.