Recipes Hoppin' John with Smoked Oysters 1 Review Star chef Sean Brock riffs on the Southern classic Hoppin' John by topping it with thick pea gravy and smoked oysters. Slideshow: Southern Recipes By Sean Brock Sean Brock Instagram Chef Sean Brock made a name for himself at McCrady's and Husk in Charleston, South Carolina, followed by Audrey in Nashville. The James Beard Award-winning author of Heritage and SOUTH explores Southern foodways and the future of food. Food & Wine's Editorial Guidelines Updated on September 8, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 4 Ingredients Peas and Gravy 2 quarts chicken stock or low-sodium broth 1 cup Sea Island Red Peas (soaked overnight and drained (see Note)) 1 onion (medium quartered) 1 carrot (small halved) 3 celery ribs (halved) 1 jalapeño (small halved lengthwise) 2 cloves garlic (lightly crushed) 10 sprigs thyme 1 bay leaf Kosher salt 2 tablespoons apple cider vinegar 1 tablespoon unsalted butter Rice Kosher salt ¼ teaspoon cayenne pepper 1 cup Carolina Gold rice (preferably Anson Mills Carolina Gold (see Note)) 4 tablespoons unsalted butter (cubed) 6 ounces smoked oysters (2 cans drained) Thinly sliced scallions (for garnish) Directions Prepare the Peas and Gravy In a large pot, bring the chicken stock to a boil. Add the peas, onion, carrot, celery, jalapeño, garlic, thyme sprigs and bay leaf and cook over moderate heat, partially covered, until the peas are tender, about 1 hour. Season with salt. Drain the peas, reserving the broth. Pick out and discard the vegetables, thyme sprigs and bay leaf. Transfer 1 1/2 cups of the peas to a blender, reserving the rest. Add 2 cups of the broth, the vinegar and the butter and puree until smooth. Transfer the gravy to a bowl and keep warm. Reserve the remaining broth for another use. Meanwhile, make the rice Preheat the oven to 300°. In a medium pot, bring 7 cups of water to a boil with 1 teaspoon of salt and the cayenne. Add the rice and simmer over moderate heat, stirring occasionally, until the rice is al dente, about 12 minutes. Drain and rinse the rice under cold water; drain again. Spread the rice on a baking sheet and bake for 10 minutes, stirring occasionally. Dot the butter evenly over the rice and bake for 15 minutes longer, stirring occasionally, until the grains are almost dry and separated. Transfer the rice to a bowl and stir in the reserved peas. Serve the rice and peas in bowls, topped with the pea gravy, oysters and scallions. Notes Sea Island Red Peas are field peas that are slightly sweet and creamy textured. Carolina Gold is a long-grain rice that has a sweet, clean flavor. Both are available at ansonmills.com. Suggested Pairing Crisp pilsners and briny oysters share a similar freshness that makes them a great match. Rate it Print