Authentic Creole Hopping John Recipe for Rosh Hashanah

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Very few are aware of the interconnected relationship between the Louisiana Creoles, West Florida Creoles And Jews. Our relationship and assimilation between two cultures have been intertwined since before the United States union was formed.

Rosh Hashanah is no different.

What are Cowpeas ?

How are Cowpeas different than Black eyed peas ?

Cowpeas and Creole Belief They bring Good Luck

Other names for the dish hoppin John

Jambalaya au Congri, Congri, Jambalail au Congri, Jomblyla, Ogwa, Soso, Isanje, Owake, Yo, and Adua.

The following recipe is a Créole, yet Jewish Tradition.

Prep Time:

Cook Time : 3 hour Boil

Utensils

German, Spaniard or Mexican clay pot[1]

Wooden Spoon or Stainless Steel Spoon

Wooden Cutting board

Knife

Ingredients

Kosher Polish Turkey Kolbasa or Kosher salted Turkey Bacon

Cowpeas or Black eyed Peas

Purified Water

1 Large Creole Onion

Kosher Morton Salt (to taste)

Cayenne Pepper (to taste)

Fried Kosher Polish Turkey Kolbasa Sausage (decorative sliced and used as center piece of serving platter of Hoppin John.) or fried Kosher Turkey bacon placed on top centered onto served hoppin John dish.

1 cup Créole Boiled Rice (to serve with the Hoppin John on top)

Parsley as decorative garnish

[1]Clay pots are A Creole Cooking tradition. Other cooking pots that are unanimous with Creoles are Cast iron pots, French Copper pots, Magnalite pots and Pyrex Flameware made in France.



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