Emeril'S Hoppin' John

• 1 tablespoon olive oil
• 1 large ham hock
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup green pepper, chopped
• 1 tablespoon garlic, chopped
• 1 lb black-eyed peas, soaked overnight and rinsed
• 1 quart chicken stock
• bay leaf
• 1 teaspoon dry thyme leaves
• salt
• black pepper
• cayenne
• 3 tablespoons green onions, finely chopped
• 3 cups white rice, steamed

1. Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes.
2. Add the onion, celery, green pepper, and garlic, cook for 4 minutes.
3. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings.
4. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock.
5. Adjust seasonings, and garnish with green onions.
6. Serve over rice.

olive oil, ham hock, onion, celery, green pepper, garlic, blackeyed peas, chicken, bay leaf, thyme, salt, black pepper, cayenne, green onions, white rice

Taken from www.food.com/recipe/emerils-hoppin-john-275716 (may not work)