Recipes for Hoppin John and Limpin Susan

Low Country Recipes are from the coastal plain of the Atlantic Ocean in South Carolina. They are named this because of the people who live there. And abundance of seafood and rice characterizes this flavorful cooking.

The Gullah, are a group of descendants of former slaves who live out on the barrier islands and their flavorful low country cooking often has interesting and colorful names.

Hoppin’ John

This blend of rice, black-eye peas and ham when served at a New Year’s Day feast is supposed to make you happy all year.

• 1 ½ cups dried black-eyed peas
• 6 strips of bacon, diced
• 1 medium onion, chopped
• 2 cups cooked rice
• Salt and pepper to taste
• Dash of hot sauce
• ½ cup minced green onions, including the tops

Directions:

1. Rinse the peas and pick out broken pieces and bits of dirt and gravel.
2. Cover them with cold water, add 1 tablespoon of salt and soak them overnight.

Next day:

• Drain the peas; be sure to discard the water.
• Put them in an 8 quart stockpot.
• Using a heavy pan or cast iron skillet, sauté the bacon until crisp; add it to the peas
• Reserve the bacon drippings
• Into the 8 quart stockpot add the onion, a little salt and the 2 cups of water.
• Bring the pan to a boil, lower the heat and simmer for about 20 minutes or until the peas are tender.
• Some of the liquid should still be in the pan when you are done.
• If the water is getting absorbed too quickly add about ¼ to 1/3 cups of additional water.
• Once the peas are tender it is time to add the cooked rice to the pot.
• Stir in 2 tablespoons of the bacon drippings, salt and pepper to taste.
• Add as much hot sauce as you think you can stand.
• Cover and simmer for 15 minutes.
• This will allow the flavors to blend together and the rice will absorb some of the remaining liquid.

When serving, garnish with the green onions.

Limpin’ Susan is supposedly the wife of Hoppin’ John.

Limpin’ Susan

This is another Low Country one-pot meal.

• ¼ cup green pepper, diced
• ¼ c yellow onion, diced
• 2 cloves garlic, minced
• 1 pound okra, stems and tips removed, slice ¼ inch thick
• 1 pound shrimp
• 3 tablespoons vegetable oil
• 1 cup long grain rice
• 2 cups chicken stock
• 1 teaspoon salt
• Cayenne and ground pepper to taste

Directions:

1. Use a heavy 12-inch skillet- cast iron works the best
2. With medium heat sauté the onion for about 2 minutes, do not let it burn.
3. Add the rice and use a fork to mix it well while stirring to make the grains coated and cooked.
4. Stir for about 3 to 4 minutes until the rice is opaque.
5. Add the okra and the chicken stock to the pot.
6. Put in the teaspoon of salt and use the amount of cayenne and black pepper that you would enjoy.
7. Bring to a boil.
8. Reduce the heat to low and simmer it covered for about 20 minutes. It is done when the rice is tender.

Taste now to see if you need to adjust the amount of seasoning. Add more if needed.

Stir in the shrimp and cook until the shrimp curl and turn pink (about 4-6 minutes).

Serve straight from the stock pot, or pour it into a bowl and then serve.

Depending on who is at your table it may serve 4-6 folks.