Description
This hearty and flavorful Crockpot Hoppin John with Sausage is a comforting Southern classic made easy with smoky sausage, black-eyed peas, diced tomatoes with green chilies, and Cajun seasoning. Slowly cooked to perfection in a slow cooker, this dish combines bold spices and tender ingredients for a satisfying one-pot meal perfect for any day.
Ingredients
Meat
- 1 lb smoked sausages, sliced
Vegetables & Legumes
- 4 (15-oz) cans black eyed peas (do not drain)
- 2 (10-oz) cans diced tomatoes and green chilies (do not drain)
- 1 cup white onion, chopped
- 3/4 cup green bell peppers, chopped
Liquids & Broth
- 3 cups beef broth
Spices & Seasonings
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 2 tsp Cajun seasoning
Grains
- 1 1/2 cups boil-in-bag rice, uncooked
Instructions
- Gather Ingredients: Collect all the necessary ingredients for the slow cooker Hoppin John to ensure smooth preparation.
- Brown the Sausage: In a skillet over medium-high heat, brown the sliced smoked sausages until nicely caramelized. This step enhances the smoky flavor and texture before adding them to the crockpot.
- Combine Ingredients in Crockpot: Transfer the browned sausage to the slow cooker. Add the black eyed peas (with liquid), diced tomatoes and green chilies (with liquid), chopped onions, chopped green bell peppers, beef broth, garlic powder, black pepper, and Cajun seasoning. Stir to combine.
- Slow Cook: Cover the slow cooker and cook on Low heat for 6 hours. This slow cooking allows flavors to meld and ingredients to become tender.
- Add Rice and Finish Cooking: After 6 hours, add the uncooked boil-in-bag rice to the crockpot and stir it in. Cover and cook on High for about 20 minutes or until the rice is tender and fully cooked. Stir before serving for even consistency.
Notes
- For extra heat, add a pinch of cayenne pepper or hot sauce.
- Use smoked sausage for authentic flavor, but you can substitute with Andouille or kielbasa.
- Do not drain canned beans and tomatoes to retain maximum flavor and liquid for cooking.
- If you want a thicker consistency, reduce the beef broth slightly or cook uncovered at the end.
- Leftovers can be refrigerated for up to 4 days or frozen for longer storage.
