Ingredients

• 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

Instructions

1. Combine seasoning mix ingredients in a small bowl and set aside.

2. Place bacon in a large ovenproof pot and cook over high heat until bacon begins to brown, about 6 minutes.

3. Stir in 2 cups onions, 1 cup peppers, 1 cup celery, 2 tablespoons plus 1 teaspoon seasoning mix, bay leaves, and half the peas.

4. Cover and cook, stirring occasionally, for 10 minutes.

5. Stir in the garlic and 2 cups stock.

6. Scrape bottom of pot.

7. Bring to a boil and cook, stirring occasionally, about 20 minutes.

8. Add 1 cup stock and scrape bottom of pot.

9. Add sausage, 6 cups stock, remaining onions, remaining peppers, remaining celery, remaining peas, and remaining seasoning mix.

10. Cover and bring to a boil over high heat.

11. Reduce heat to low, cover, and simmer until peas are tender, about 1 1/4 hours.

12. Preheat oven to 350°.

13. Stir in rice and remaining stock.

14. Bring to a boil over high heat.

15. Cover pot and bake in oven 15 minutes.