Ingredients:

  • 4 slices thick-cut bacon, diced (115g)
  • 8 oz smoked andouille sausage, sliced into rounds (225g)
  • 1 large yellow onion, finely chopped (200g)
  • 1 green bell pepper, diced (150g)
  • 2 stalks celery, diced (100g)
  • 4 cloves garlic, minced
  • 1 lb dried black-eyed peas, soaked overnight and drained (450g)
  • 1.5 cups long-grain white rice (280g)
  • 1 smoked ham hock (340g)
  • 6 cups chicken stock (1.4L)
  • 1 tsp dried thyme
  • 0.5 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp freshly cracked black pepper
  • 2 bay leaves

Instructions:

  1. Place diced bacon in a cold Dutch oven over medium heat. Render the fat until bacon is crisp (about 8 minutes). Add sliced sausage and sear until browned on both sides. Remove meats with a slotted spoon, leaving the fat in the pan.
  2. Add onion, bell pepper, and celery to the rendered fat. Sauté until translucent and soft (6-8 minutes). Stir in garlic, thyme, paprika, and cayenne, cooking for 1 minute until fragrant.
  3. Incorporate the soaked black-eyed peas, smoked ham hock, bay leaves, and chicken stock. Bring to a boil, then reduce heat to low. Cover and simmer until peas are tender (45–60 minutes).
  4. Adjust salt and pepper levels in the pot liquor. Stir in the long-grain rice. Cover tightly and simmer on low for 15–18 minutes.
  5. Turn off heat and let sit covered for 10 minutes. Remove the ham hock, shred any meat from the bone back into the pot, and fluff the mixture with a fork before serving.