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easy blackeye pea jambalaya in plate with cornbread

Easy One Pot Hoppin John

You're going to love this easy hoppin john recipe with canned black eyed peas, ham, and sausage!  As an added bonus, it's one pot, one pan!  The rice is cooked with the other ingredients to soak up all that delicious goodness!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 268kcal
Author Anne Clark


  • 5 qt heavy pot with lid
  • measuring cup(s)
  • measuring spoons


  • ¼ cup Olive Oil
  • 1 pound Smoked Sausage - Spicy or Mild - chopped into 1-inch discs
  • 8 ounces Ham Steak (or any leftover ham you may already have) - chopped into 1-inch squares
  • 1 10-oz bag frozen Seasoning Blend (pre-chopped onion, bell pepper, celery, with parsley) (see Note 1)
  • 1 14.5-ounce can chicken Broth (canned or in a carton)
  • 2 15.5-ounce cans canned Black-eyed Peas (Trappey's is my favorite brand!) Undrained
  • 1 10-ounce can Rotel tomatoes, undrained (OPTIONAL)
  • ½ teaspoon Cajun Seasoning (see Note 2)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dried Basil
  • ½ teaspoon Salt (see Note 3)
  • ½ teaspoon Black Pepper
  • 2 cups Long Grain Rice (uncooked) - do not use instant rice
  • Green Onion, for garnish


  • Brown the sliced sausage in olive oil over medium heat.  Use a large (at least 5-quart), heavy pan.
  • Remove the sausage from the pan, and add the diced ham.  Brown for 5 minutes over medium heat.
  • Add the frozen vegetable mixture (or fresh vegetables) to the pot with the ham.  Simmer uncovered for 5 minutes. Use a spoon or spatula to scrape the bits and pieces that may have adhered to the bottom of the pan and incorporate them into the ham and veggie mixture.
  • Return the sausage to the pot.  Add chicken broth, canned black-eyed peas (undrained), Rotel tomatoes (if using), and seasonings.  Mix well.  Add raw rice, and stir again.  Taste test for flavor and add more salt or creole seasoning, if desired.
  • Bring mixture to a boil.  Lower the heat to medium-low and put the lid on the pot.  Simmer for 10 minutes, remove the lid, quickly stir to bring rice to the top, then replace the lid on pot.  Turn heat down to low and slow simmer for an additional 20-25 minutes.  Remove from heat and let rest, covered, for 5 minutes. 


Note 1:  If using fresh vegetables, use the following measurements: 1 cup diced onion, 1 cup diced bell pepper, and ½ cup chopped celery.
Note 2: Cajun seasoning (Tony Chachere’s or Slap Ya Mama).
Note 3:  Go easy on the salt since the sausage, ham, and cajun seasoning already have salt in them).
Store leftovers covered in the refrigerator for up to 3 days.


Serving: 1serving | Calories: 268kcal | Carbohydrates: 2g | Protein: 13g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 53mg | Sodium: 987mg | Potassium: 213mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 1mg