Ingredients
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1 tablespoon salt
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1 tablespoon paprika
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2 1/2 teaspoons black pepper
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1 1/2 teaspoons garlic powder
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1 teaspoon onion powder
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1 teaspoon white pepper
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1 teaspoon dried basil
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1 teaspoon dried thyme
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3 cups chopped onions, divided
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2 cups chopped bell peppers, divided
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1 1/2 cups chopped celery, divided
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3 bay leaves
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1 lb dried black-eyed peas, rinsed and picked over, divided
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1 teaspoon fresh garlic, minced
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11 cups chicken stock, divided
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5 slices bacon, diced small
Instructions
- Combine seasoning mix ingredients in a small bowl and set aside.
- Place bacon in a large ovenproof pot and cook over high heat until bacon begins to brown, about 6 minutes.
- Stir in 2 cups onions, 1 cup peppers, 1 cup celery, 2 tablespoons plus 1 teaspoon seasoning mix, bay leaves, and half the peas.
- Cover and cook, stirring occasionally, for 10 minutes.
- Stir in the garlic and 2 cups stock.
- Scrape bottom of pot.
- Bring to a boil and cook, stirring occasionally, about 20 minutes.
- Add 1 cup stock and scrape bottom of pot.
- Add sausage, 6 cups stock, remaining onions, remaining peppers, remaining celery, remaining peas, and remaining seasoning mix.
- Cover and bring to a boil over high heat.
- Reduce heat to low, cover, and simmer until peas are tender, about 1 1/4 hours.
- Preheat oven to 350°.
- Stir in rice and remaining stock.
- Bring to a boil over high heat.
- Cover pot and bake in oven 15 minutes.