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.