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Hoppin' John with Shrimp

Here's a recipe to start your New Year out with! Serve with Skillet Cornbread. Enjoy! 

3 tablespoons olive oil, divided
1 tablespoon butter
1 cup diced ham
10 oz bag frozen sliced okra, thawed and patted dry with paper towels
16 oz. frozen large or jumbo shrimp, thawed and peeled
3 teaspoons Cajun Spice (recipe HERE)
1 red pepper, chopped
1 cup diced onion
3 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup long-grain white rice
15 oz. canned black-eyed peas, drained
2 cups chicken broth

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ham and okra and cook, stirring occasionally, for 2-3 minutes. Remove to a bowl and cover to keep warm. Heat remaining oil and butter in skillet and cook shrimp, turning until all sides turn pink. Sprinkle Cajun spice over shrimp and stir to combine. Place shrimp in bowl with ham and okra. Cover to keep warm. 

Add red pepper, onion, garlic, and thyme to skillet and cook in oil that remains until tender. Season with salt and pepper. Add rice and stir to coat. Stir in black-eyed peas and chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff the rice and add ham, okra, and shrimp to dish. Serves 4.
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