Shrimp and Crab Hoppin John
by Fred Neuville- Fat Hen

Yields: 10 servings


2 cups dried black eyed peas

1 ham hock

4 cups water

1 cup long grain rice

1 medium yellow onion (diced)

7 strips apple wood smoked bacon(diced)

2 tablespoons sweet butter

1/2 cup green onion (minced)

2 tablespoons lemon juice

Hot Sauce



1 teaspoon olive oil

2 ounces white wine

3 ounces chicken stock

1/4 ounce julienne zucchini

1/4 ounce julienne squash

1/4 ounce julienne carrot

1 ounce garlic butter

50 shrimp

2 ounces jumbo lump crab meat


1. Rinse beans

2. Put beans inmedium sauce pot and cover with water.  Add ham hock.

3. Bring to a boiland cook until tender (to speed up cooking time, soak beans overnight).

4. When beans aretender, strain and cool. Reserve ham hock.

5. when cooled,pick meat off of ham hock and add back to the beans.

6. Render thebacon and sweat the onion until tender. Add butter and melt.

7. Add rice andcook for 30 seconds.

8. Cover rice withwater (about 1 inch).

9. Cook until allliquid is gone and rice is tender.

10. spread ricemixture on a sheet tray and cool.

11. Mix rice, beans and green oniontogether.  Season with hot sauce, salt, pepper and lemon juice.

*Remember, the mixture is cold, so donot over season. When the dish is heated back up, the flavors will awaken.

12. In a saute pan,add olive oil and heat to smoking point.

13. Add shrimp,saute on both sides just to color, then remove from pan.

14. Deglaze panwith white wine.  Add julienne vegetables, hoppin' john and chicken stock.

15. Add shrimp backto the pan along with the crab meat.

16. Finish withgarlic butter and season with salt and pepper.

17. Checkseasoning.  Place on your favorite serving platter and garnish withchopped parsley.

Special Notes:

This recipe aired unset