Tony Chachere's Bloody Mary Mix 
Original Creole Seasoning 
Jambalaya Creole Cauldrons
This ain’t your average pumpkin dish. These Jambalaya-stuffed Cauldrons by @chefbradleybayou are loaded with Creole, smoky,…
Get RecipeThese aren’t your average black-eyed peas! Southern Bite amps up the flavor of these peas with smoked pork, green chilies and a double dose of Tony’s to make the perfect Hoppin’ John.
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Kitchen Tip : Tony's Hoppin' John
Ingredients
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1 Pound Dried Black-Eyed Peas, Sorted and Rinsed
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2 Tablespoons Olive Oil
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1 Medium Sweet Onion, Finely Diced
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2 Cloves Garlic, Minced
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5 Cups Chicken Broth
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1 Cup Tony’s Bloody Mary Mix (Optional – See Notes)
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1 Can (10.5 Ounces) Spicy Tomatoes with Chilies
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1 Tablespoon Tony’s Original Creole Seasoning
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1 Pound Smoked Pork or Turkey (Ham Hock, Ham Bone, Turkey Leg, Turkey Wing, etc.)
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2 Cups Uncooked Rice
- Clear
Directions
- In a large pot or Dutch oven with a tight-fitting lid, heat the olive oil over medium heat. Add the onion and cook, stirring frequently, until the onion is translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the broth, Tony’s Bloody Mary Mix, peas, undrained tomatoes, Tony’s Original Creole Seasoning, and smoked meat. Stir to combine. Bring to a boil, then reduce to a simmer, cover, and cook, stirring occasionally for about 1 hour or until the peas are tender. Add additional broth if needed.
- If desired, remove the meat, shred it and then return it to the pot. Add more Tony’s Original Creole Seasoning to taste.
- While the peas cook, prepare the rice according to the package instructions. The 2 cups of uncooked rice should yield 6 to 8 cups of cooked rice depending on the exact kind. Serve peas over the cooked rice, mixing together if desired.
NOTES:
If not using Tony’s Bloody Mary Mix, add 1 additional cup of broth.
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