BLACK-EYED PEA JAMBALAYA

Prep Time: 1 Hour
Yields: 8 Servings

Comment:
Although the origin of the name "Hopping John" is a bit obscure, many food historians argue that the name originated from Confederate soldiers describing the action of the peas hopping in a pot of boiling water during the cooking process. Black-eyed peas were brought to America by the Africans and, eaten in a jambalaya or as a side dish, the peas are indeed a Southern delicacy.

Ingredients:
2 (16-ounce) cans of black-eyed peas
6 strips bacon
1 cup diced onions
1 cup diced celery
½ cup diced red bell peppers
½ cup diced yellow bell peppers
¼ cup minced garlic
1 pound ham, cubed
½ pound smoked sausage, sliced
3 cups chicken stock (see recipe)
salt and black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
2 cups long-grain rice
½ cup sliced green onions
½ cup chopped parsley

Method:
In a large Dutch oven, fry bacon over medium-high heat to render fat. Once fat is rendered, remove bacon, chop and set aside. Add onions, celery, bell peppers and garlic to the bacon fat and sauté 3-5 minutes or until vegetables are wilted. Add ham and smoked sausage and cook 3-5 additional minutes. Add black-eyed peas and chicken stock and season to taste using salt, pepper, granulated garlic and hot sauce. You should slightly over-season because the rice will need additional seasoning for flavor. Add rice, green onions and parsley and blend well. Bring the mixture to a rolling boil, cover and reduce to simmer. Cook 30 minutes. Remove from heat and let stand covered for 15 minutes prior to serving. Garnish with reserved chopped bacon and serve hot.