Ingredients:

  • 0.5 lb thick-cut bacon, diced
  • 0.5 lb andouille sausage, sliced into rounds
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 lb dried black-eyed peas, soaked overnight and drained
  • 1 smoked ham hock
  • 6 cups chicken stock
  • 1 tsp dried thyme
  • 0.5 tsp cayenne pepper
  • 2 bay leaves
  • 2 cups long-grain white rice, rinsed
  • 3 scallions, thinly sliced

Instructions:

  1. Place a Dutch oven over medium heat. Add diced bacon and cook until fat has rendered and edges are crisp. Add sliced sausage and sear until browned. Remove meat with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the onion, bell pepper, and celery to the pot fat. Sauté until onions are translucent and vegetables are fragrant.
  3. Stir in minced garlic and cook for 1 minute. Add soaked black-eyed peas, smoked ham hock, thyme, cayenne, and bay leaves. Pour in the chicken stock.
  4. Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes until peas are tender but still holding their shape.
  5. Adjust salt to taste. Stir in the rinsed white rice and return the bacon and sausage to the pot. Ensure rice is submerged, adding more stock if necessary.
  6. Cover tightly and simmer on the lowest heat setting for 18–20 minutes. Turn off heat and let sit undisturbed for 10 minutes.
  7. Remove the lid, discard the bay leaves and ham hock, and fluff the rice with a fork. Garnish with scallions and serve with hot sauce.