Hoppin John

3 slices bacon, chopped

2 links andouille sausage, halved and thinly sliced

1 onion, chopped

1 red bell pepper, chopped

2-3 stalks celery, chopped

1 clove garlic, minced

3 cans black-eyed peas, rinsed and drained

2-3 cups chicken stock

1 teaspoon thyme

½-1 tablespoon Cajun seasoning

5-6 cups cooked rice

2-3 green onions, chopped

In a Dutch oven cook bacon for 3-4 minutes. Add in sausage and cook for an additional 3 minutes. Stir in the onion, bell pepper, and celery and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds. Add the black-eyed peas, chicken stock, thyme, and seasoning. Bring to a boil, cover, and simmer for 20-30 minutes, stirring occasionally.

Combine pea mixture with rice and serve. Top with green onion.