Authentic America’s Nan Kelley Shares Hoppin’ John Recipe; See her on Circle Sessions With Artist at Home on Saturday’s Livestream

Hey! It’s Nan from Authentic America. Charlie and I hope and pray you and your families are safe and well. We’re excited to be a part of a show called At Home that’s airing on Saturday night on Circle, right before the live broadcast of the Grand Ole Opry.  At Home shows members of our Nashville music and TV community in their homes, sharing what they do to get through this crisis. We did a little cooking segment from our kitchen, so I thought I’d share the recipe and the backstory on the dish.

If you’re like us, you’re doing a lot of cooking and your pantry shows it. I’m trying to make as few trips to the grocery store as possible, so my pantry looks pretty puny some days. One night, a lone can of black eyed peas jumped out at me as I was standing there pondering what to make and I remembered I had some sausage in the freezer and just like that—a supper plan was born!

If you’ve never had Hoppin’ John, it’s basically black eyed peas with rice, some sort of pork, onions, and seasoning. According to southern tradition, you should eat black eyed peas on New Year’s Day to bring good luck and prosperity in the new year, so Hoppin’ John is what I make every January 1st. Given the state of the world, I figured we all could use a little more good luck these days.


I love this dish because it cooks all in one pan, it makes plenty for leftovers, it’s family-friendly with pantry-friendly ingredients and you’ve only got one pan to wash at the end of the meal!  Plus, it tastes great…my north-of-the-Mason-Dixon-line husband always eats two helpings and that’s saying a lot.

If you’re looking for more one pan dishes, I’ve got plenty at


Stay well and hope to see you soon!



  • 1 package (14.5 ounces) andouille sausage (or cajun style sausage), sliced and then halved
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 heaping teaspoon minced garlic (may add more to taste)
  • 3 cups low-sodium chicken broth
  • 1 can (15.5 ounces) black eyed peas or 1 pound frozen black eyed peas
  • 1 1/2 cups uncooked long grain rice (I like Basmati)
  • 1 large bay leaf or 2 small ones
  • Plenty of salt & pepper to taste


  1. Pre heat a large cast iron Dutch oven on medium heat on the stove top.  Add sausage and cook until brown.
  2. Add celery, onions, and garlic and cook for about 8-10 minutes, stirring often.
  3. Pour in chicken broth, black eyed peas, rice, and bay leaves. Stir to blend.
  4. Put the lid on and increase heat to medium-high, allowing it come to a bubbling simmer.
  5. Decrease heat to low, leaving lid on and cook for about 20-30 minutes.
  6. Remove from the heat and allow to sit with the lid on for about 5 minutes.
  7. Salt and pepper to taste. Serve with garlic bread, a green vegetable, or a green salad.



Nan’s Notes: this is my version of a classic, but there are many ways you can make it your own.  Add in a chopped green pepper, use another type of sausage or bacon, or garnish with some green onions on top. You may want to add a little heat, either with cayenne pepper, cajun spices, or finish off with some hot sauce. And don’t be stingy with the salt (unless you have dietary restrictions). Rice dishes always need salt to me, so get out your grinder and go to town 🙂

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