Black-Eyed Pea Jambalaya

Ingredients

• 6 slices bacon, cut into pieces
• 1 medium onion, diced
• 1 small green bell pepper, diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• 1-1/2 cups ham, diced
• 1/2-pound andouille sausage, sliced (any smoked sausage will do)
• 3 cups chicken stock or broth
• 2 cans black-eyed peas, undrained
• 2 cups uncooked, long grain rice
• 1/4 cup sliced pickled jalapeno peppers, chopped
• 1/2 cup sliced green onions
• 1/4 tsp salt or to taste
• 1 tsp black pepper or to taste
• 1/2 tsp of Cajun seasoning or to taste
• 1 bay leaf

Directions

1. Place bacon pieces in the bottom of a Dutch oven (preferably cast iron) and sauté until slightly browned. Add onions, bell pepper and celery; cook for about 5 minutes or until tender.
2. Add garlic, ham and sausage and cook for about 5 minutes.
3. Add broth and black-eyed peas. Bring to a boil and add rice, jalapenos, green onions and seasonings. Return mixture to a boil. Cover and reduce heat; simmer for about 30 minutes or until rice is cooked. Remove from heat and let sit, covered, for 10 minutes before serving. Stir mixture before serving.