Makes 16 servings
Here's one of those wonderful Southern dishes with a quaint name and fuzzy origins. Most likely, it was a staple dish of the African slaves on the plantations.
Find this recipe and more in Chef Paul Prudhomme's Seasoned America.
5 slices bacon, cut into small dice
3 cups chopped onions, in all
2 cups chopped green bell peppers, in all
1½ cups chopped celery, in all
4 tablespoons Chef Paul Prudhomme's Meat Magic® OR
3 bay leaves
1 pound dried black-eyed peas, rinsed and picked over
11 cups chicken stock, in all
1 teaspoon minced fresh garlic
1 pound smoked sausage (the best you can find), cut into 1/2-inch-thick slices
2 cups uncooked converted rice
how to prepare