My Hoppin' John Jambalaya

[Jon Solberg]

Todays the day for some Jon's Jumbalua. lol lol

[Jerod Broussard]

Too funny...

[cdd315]

Sounds like it has a Hawaiian twist

[MBMorgan]

Gotta give this a try ... although I'll probably saute those raw onions and peppers (and maybe celery) in the sausage skillet first to take down some of the "onionness" flavor.

[Jerod Broussard]

Trust me, I hate raw onions and bell peppers and I can handle these. The key is to cut them small enough so that they can cook down.

[MBMorgan]

Good to know, Jerod ... save some time, too.

[Jon Solberg]

All I can say is this recipe is MONEY! Going for seconds right now!

[Jerod Broussard]

The variety matches up well.

[Jon Solberg]

Had to go without field peas Just not something I got in my local store. : (

[Jerod Broussard]

They add a little, my parents never use 'em.

[(Otherguy)]

I'm going to try to figure out how to do this with our 6 qt. slow cooker - our rice cooker is on the fritz ...

[Mosca]

Hey Jon, what sausage did you use? This looks like it could use anything from sage breakfast to Italian to chorizo to smoked kielbasi.

[Jon Solberg]

I used Andouille. Just seemed like it wanted it.

[Mosca]

Okay, this is going down right now. Because nobody can follow directions, here are my variations:

I couldn't find field peas, so I used pigeon peas along with the black eyed peas.
I used a stalk of celery.
I didn't see any garlic in the ingredients. I added two cloves.
I used brown rice, because that's what I had.
I don't have a rice cooker, so I used a cast iron Dutch oven.

[Jerod Broussard]

Go man go!

My dad likes celery in his stuff. I do at times.

[Jon Solberg]

That looks sweet Mos!

[Mosca]

Oh man, it is awesome. The rice sucks up all the broth.

[Jerod Broussard]

Awesome man! My dad use to cook black bird and pork riblet jambalaya in a big ol heavy pot.

[Mosca]

I had to look that up. People really actually eat blackbirds? Why not just buy chicken instead?