6 slices bacon, cut into pieces
1 medium onion, diced
1 small green bell pepper, diced
1 celery stalk, diced
2 cloves garlic, minced
1-1/2 cups ham, diced
1/2 pound andouille sausage, sliced (any smoked sausage will do)
3 cups chicken stock or broth
2 cans black-eyed peas, undrained
2 cups uncooked, long grain rice
1/4 cup sliced pickled jalapeno peppers, chopped
1/2 cup sliced green onions
1/4 teaspoon salt or to taste
1 teaspoon black pepper or to taste
1/2 teaspoon of cajun seasoning or to taste
1 bay leaf
1. Place bacon pieces in the bottom of a Dutch oven (preferably cast iron) and sauté until slightly browned. Add onions, bell pepper and celery; cook for about 5 minutes or until tender.
2. Add garlic, ham and sausage and cook for about 5 minutes. Add broth and black-eyed peas.
3. Bring to a boil and add rice, jalapenos, green onions and seasonings. Return mixture to a boil.
4. Cover and reduce heat; simmer for about 30 minutes or until rice is cooked. Remove from heat and let sit, covered, for 10 minutes before serving. Stir mixture before serving.