Recipe by Chocolatl
Based on the recipe in Seasoned America. Note that even though this recipe uses dried peas, they are not presoaked or precooked.
Top Review by KateL
Superb! I had to make this when I saw Prudhomme's name, and this did not disappoint! It has the earthy taste without overkill on the sodium (although it has a LOT of sodium). I am happy to fit this into my weight loss diet: abundant fiber and some bacon and sausage to wake up my digestive system. Note that this freezes well, so make it on a day when you're willing to invest the time, and thaw it when you need serious comfort food! Made for 2014 Culinary Quest.
- 1 tablespoon salt
- 1 tablespoon paprika
- 2 1⁄2 teaspoons black pepper
- 1 1⁄2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon white pepper
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 5 slices bacon, diced small
- 3 cups chopped onions, divided
- 2 cups chopped bell peppers, divided
- 1 1⁄2 cups chopped celery, divided
- 3 bay leaves
- 1 lb dried black-eyed peas, rinsed and picked over, divided
- 1 teaspoon fresh garlic, minced
- 11 cups chicken stock, divided
- 1 lb smoked sausage, sliced 1/2-inch thick
- 2 cups converted rice, uncooked
Directions See How It's Made
- 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.