Hoppin' John Waffle Stack Recipe

ingredients

1 package (1 pound size) andouille sausage, sliced
2 cans (15 ounce size) black-eyed peas, rinsed and drained
2 cans (10 ounce size) hot diced tomatoes and green chiles
1/2 teaspoon garlic powder
2 packages (6 ounce size) cornbread mix
1/2 cup cooked rice
1/2 teaspoon rubbed sage
1/2 teaspoon onion powder
3 tablespoons butter or margarine, softened

Optional Toppings
shredded cheddar cheese
chopped tomato
sliced green onions
crumbled cooked bacon

directions

Cook sausage in a large skillet over medium-high heat for 5 minutes or until lightly browned. Drain and return sausage to skillet.

Add black-eyed peas, tomatoes and green chilies, and garlic powder to skillet and simmer for 5 minutes. Remove from heat. Cover and keep warm.

Prepare cornbread mix according to package directions, adding cooked rice, sage and onion powder.

Cook 1/3 cup cornbread mixture in a preheated, oiled waffle iron until golden brown. Spread waffles evenly with butter, and place on a wire rack in a jelly roll pan. Keep warm in a 200 degrees F oven. Repeat with remaining batter.

Place waffles on individual serving plates. Top evenly with black-eyed pea mixture. Serve with desired toppings.

nutrition data

Nutritional data has not been calculated yet.