Hoppin' John, Skippin' Jenny

     I started with some pretty good Hoppin' John -- ham, mild Italian sausage, green peppers, onion, canned diced mild chilis, a box of crushed tomatoes blackeyed peas and a little this and that.  We had it last week and I froze the leftovers in two batches.

     Then I picked up some pickled mild banana pepper rings, sliced pickled hot cherry pepper, pickled red onions and spicy pickled okra, plus the usual green Castelvetrano olvies and black Kalamata olives.  Handy stuff to have.

     Tonight, Tam brought home bulk sweet Italian sausage (it's not sweet-sweet, just a different herb profile than the mild).  I browned it in olive oil with a little gumbo filé (I should have held that back for later, to help thicken the broth), Cajun seasoning and smoked paprika, added pickled peppers and onions as it was about done and drained it, then added a little more of the onions and pepper, plus five big okra cut into rounds, along with a few of each kind of olives, a small can of tomato sauce, a big can of fire-roasted green chilis and half a can of pinto beans.  Meanwhile, I defrosted the half-batch of Hoppin' John and added it, plus some dried chives, cilantro, a little oregano, some dried garlic and a big bay leaf.  Plus a little more Cajun seasoning after it came up to a boil and I had a taste.  I let it simmer a bit before serving.

     Reheated Hoppin' John is Skippin' Jenny, and this pot skipped as nicely as you please!  This combination is rich in pantothenic acid and other B-complex vitamins, which may be why I have picked up a craving for it: it's one of the building blocks for all the things that help our joints work.  Or, whatever, maybe I just like the flavor.