Black eye pea jambalaya hoppin' john

You're going to love this easy Black-eyed Pea Jambalaya (aka Hoppin' John) recipe with canned black-eyed peas, ham, and sausage! As an added bonus, it's one pot, one pan, meaning clean up is a snap. This recipe for Carolina peas and rice is about to knock your socks off. Make a big batch for New Year's Day to ring in the New Year with tidings of luck, prosperity, and good fortune. #hoppinjohn

Our Deep South version of the lowcountry favorite, Hoppin' John, this Black-eyed Pea Jambalaya contains bacon, ham, spicy smoked sausage, black-eyed peas and rice.

Jambalaya can be either Creole with the addition of tomatoes or Cajun when made without tomatoes.

Hoppin' John is a classic Southern dish of black-eyed peas cooked low and slow, traditionally with rice and smoked pork, a New Year tradition, easy to make!

Deep South Hoppin' John Black Eyed Peas - southern discourse

What would New Year's Day be without Hoppin' John? It's a traditional dish served in the South on New Year’s Day, consisting of a black-eyed pea mixture served over rice. Hoppin’ John is often accompanied by cornbread and greens.

Hoppin’ John is a traditional Southern dish often served on New Year’s Day to bring good luck for the incoming year. The peas symbolize pennies or coins. Some families add a coin to the pot or place them under each bowl as they are served in hopes of a prosperous year. This recipe is a quick and easy version as it is made with canned black eyed peas. It is a wonderful side dish, perfect for a potluck party and always a hit at Sunday supper!