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Betty's Cajun-Style Hopping John -- New Year's Day -:¦:-

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Betty demonstrates how to make Cajun-Style Hopping John for New Year's Day. This is a Cajun twist on the traditional Southern dish “Hoppin' John,” which is served on New Year's Day for good luck all year long!
Ingredients:
(2) 10.75-ounce cans beef broth, consomme, or bouillon
(1) 10.75-ounce soup can filled with brown rice
1 tablespoon butter
13.5-ounce package of andouille sausage
2 tablespoons extra virgin olive oil
½ cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
2 cloves minced garlic
1 teaspoon Cajun seasoning
(2) 14.5-ounce cans black-eye peas, undrained
In a pot place the 2 cans of beef broth. Add a soup can full of brown rice. Stir. Add butter. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 35 to 40 minutes, until tender. Meanwhile, slice andouille sausage into 1/4-inch slices and brown in a deep skillet over medium heat, stirring often. Remove from skillet and drain. Remove grease from skillet, add extra virgin olive oil to skillet, and heat until oil is shimmering. Add celery, green bell pepper, onion, and garlic. Saute until softened. Add Cajun seasoning and stir well. Return browned andouille sausage to skillet containing sauteed vegetables. Add 2 cans undrained black-eye peas and stir. Return to low heat and simmer about 15 to 20 minutes, until mixture is of desired consistency. Add cooked brown rice to the mixture. (You may use any amount of the rice that you like.) Stir and ladle into nice serving bowls. Serve with French or Italian bread. Enjoy! Good Luck for the year 2015, and have a Happy New Year's Day! Love, Betty ♥♥♥

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