Black Eyed Pea Jumbalaya

Black-Eyed Pea Jambalaya

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

Seasonings:

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

Instructions:

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. Add garlic, ham and sausage and cook for about 5 minutes.

Add broth and black-eyed peas. Bring to a boil and add rice, jalapenos, green onions and seasonings. Return mixture to a boil. 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.

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