DEGOBAH’S BEST HOPPIN’ JOHN RECIPE - 2006

1 lb black eyed peas (dried)
1 lb hot Louisiana sausage links
1 lb bulk hot Cajun sausage
1 onion, chopped
1 red bell pepper, sliced
8 garlic cloves, crushed
3shallots, chopped
1/3 cup dry sherry
6 cups chicken broth
3 bay leaves
paprika
red pepper flakes
basil
salt and ground black pepper
cooked white rice (to serve)

NIGHT BEFORE:
Soak black eyed peas in cold water.

TO PREPARE:
Drain and rinse peas and set aside.

Brown sausage links and bulk sausage in large pot, strain and remove; set aside.

In oil from meat, saute onion, red bell pepper, garlic, and shallots until soft (about 8 minutes).

Add sherry, deglaze pan and bring to a boil.

Add the drained peas and meat and stir to combine. Add chicken broth and bring to a boil. Reduce to simmer, add bay leaves and spices to taste. Simmer stirring occasionally for about an hour until peas are done.

Serve hot over cooked white rice.