Hoppin John - Southern Grace style

This is not the total traditional version but it’s quite tasty we think and serves well for New Year’s Day!

Use as much of the blackeye peas as you want - my family isn’t crazy about them so I used less of them and more of everything else for this one.

1 pound (we used half bag) dried black eye peas

Half large red bell pepper diced

Half large green bell pepper diced

2-3 celery stalks diced small

1 large red or other onion diced

1 pound smoked sausage or if ya feel froggy use

andouille

Either use large container of chicken broth or use a couple heaping teaspoons of the roasted chicken better than bouillon and water. 1 or 2 large bay leaves

2 teaspoons Italian seasoning

3 cloves minced garlic

1 can fire roasted tomatoes

2 teaspoons or to taste Old Bay seasoning

2-3 teaspoons or to taste Tony Chachere’s creole seasoning

salt and pepper to taste

Few dashes of Frank’s hot sauce

Cooked white or brown rice

Put all in large Dutch oven or soup pot and fill with enough water or broth to cover all. Stir all well then cover and turn heat to high/medium high till it boils then turn down to low to simmer for at least 2-3 hours or until peas are soft. You can either add the cooked rice to the pot once done or you can ladle over rice in your bowl or plate. Enjoy!!!

**Note - you could also add in some hog jawl or a ham hock to season if so desired