Hoppin’ St. John

Main Dish

Ingredients

1 cup Andouille sausage, small dice

1 cup Smoked sausage, small dice

1 cup Onion, diced

1 /2 cup Celery, diced

1 /2 cup Bell pepper, diced

1 Tbsp Garlic, minced

1 tsp. Salt

1 /2 tsp Pepper

1 tsp Creole Seasoning

1 /2 cup Rice

2 cups Chicken broth, hot

1 Tbsp Hot Sauce

1 recipe RSJ’s Black-Eyed Peas

Instructions

Preheat oven to 325 degrees.

Place a medium sized saucepot on a low-medium heat. Place the diced meats in the pot and cook for six to seven minutes, stirring often to prevent sticking. Add vegetables and garlic and continue to cook 10 minutes. Add in seasonings and rice and cook long enough to allow the rice to get hot. Add the chicken broth and bring to a simmer. Lower heat and cover the saucepot. Cook 15 minutes (there should still be some broth in the pot). Add the peas and hot sauce to the rice mixture. Mix well and pour into a two-quart baking dish. Cover with foil and place in oven for 30-45 minutes. Remove foil and bake for an additional 30-45 minutes. Add stock as needed to keep moist. Remove and serve. Yield: 8-10 servings

RSJ’s Black-Eyed Peas:

3 cups Fresh Black-eyed peas (Camellia brand is best)

6 cups Pork stock

1 piece Bacon

2 tsp Sugar

2 tsp Salt

1 Tbl Flour

Directions: Place peas, stock, bacon, sugar and salt in a three-quart sauce pot over medium heat. Bring to a boil. Reduce heat to a slow simmer and cover. Simmer 30-45 minutes. Remove 1 /4 cup of pot liquor. Stir flour into pot liquor and pour back into peas. Bring back to a simmer and cook 10 minutes more. Remove from heat and let rest for 10 minutes before serving. Yield: six to eight servings

Recent Recipes

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

RobertStJohn.com