Shrimp Hoppin John





  • 6 thick-cut bacon slices, chopped
  • 4 celery stalks, chopped
  • 1 small onion, chopped
  • 2 peppers, finely chopped (I fired roasted mine first)
  • 3 garlic cloves, minced
  • 1 tsp chopped fresh thyme
  • 4 tbsps. Tastic spice, divided
  • ¼ tsp. cayenne pepper
  • 8 cups chicken broth
  • 4 cups fresh black-eyed peas
  • 2 tbsps. olive oil
  • 1 ½ cups uncooked Caroline Gold rice
  • 1 ½ lbs. of shrimp
  • Fresh scallions, chopped for garnish



  1. Cook bacon in a Dutch oven over medium-high, stirring occasionally, until starting to crisp, about 10 minutes. Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. Cook, stirring occasionally, until onion is tender, about 8 minutes.
  2. Add broth and black-eyed peas and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender, about 40 minutes. Drain pea mixture, reserving cooking liquid. Return pea mixture and 1 cup of the cooking liquid to Dutch oven. Cover to keep warm; set aside.
  3. Heat oil in a medium saucepan over medium-high. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and remaining 1⁄2 teaspoon salt. Bring to a boil and reduce heat to medium-low; cover and cook until rice is tender, 15 to 18 minutes.
  4. Season shrimp with 2 tbsps. of Tastic and heat a small skillet with 2 tbsps. of olive oil.
  5. Sear shrimp over medium high heat on both sides for 2 minutes until cooked through. Set aside on a plate.
  6. Fluff rice with a fork, and gently stir into pea mixture in Dutch oven. Stir in remaining cooking liquid, 1⁄4 cup at a time, until desired consistency is reached. Scoop into a bowl, top with shrimp and sprinkle servings with sliced fresh scallions.


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