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Hoppin’ John

[ 3 ] August 7, 2008 |

Hoppin’ John

How to Make Hoppin’ John. I was born and raised in Louisiana Cajun cooking country, and my husband is a “cracker” from north Florida transplanted to Cajun country, and neither of us had ever heard of Hoppin John when a subscriber of our Cajun recipes emailed us and asked us to make it and publish it on our Cajun Cooking blog.

So, not wanting to disappoint a loyal reader, I went to Google to see just what in the world Hoppin’ John was. Black eyed peas is what I found out, laugh out loud. We call Hoppin’ John black-eyed peas around here, and sure I know how to cook blackeyed peas! We’ve since asked around, and found that plenty of our friends and relatives knew what Hoppin’ John was, they just didn’t call it that.

Hoppin’ John is more of a “low country” of South Carolina and Georgia southern food term than a Cajun recipe term. Anyway, I may be prejudiced, but I do think we make Hoppin” John, or black eyed peas, whichever you prefer to call it, pretty darn good. So, here’s our Hoppin’ John recipe, hope you enjoy it.

hoppin john

For your complete recipe with video, go to:
How to Make Hoppin’ John Recipe and Video

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Category: Other Recipes, Side Items

About Beryl: View author profile.

Comments (3)

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  1. Arleen Curry says:

    I love all your videos and seeing your family members.

    Can you make a video about Louisiana Bread Pudding? I love it, but so many people put in fruit or coconut. I like the plain ole kind with soft custard and raisins only….and of course the sauce.

    Keep the videos coming. They are great. Thanks!

  2. Beryl says:

    Thank you for your very kind comments, Arleen.

    We sure do need to make a video about Louisiana Bread Pudding.

    Thank you for pointing it out to usz!

    Beryl and Mike

  3. Aimee says:

    I really enjoy your website & I just finished watching you prepare Louisiana Blackeye Peas. I’m intrigued with that 6 quart pot you use in your videos. Would you share with us readers what the name brand of this pot is please? Also, would you recommend it for purchase … or is there other cookware you might recommend?

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