Creole Black-Eyed Peas And Rice

• 1 1/2 c. dried black-eyed peas
• 1/4 lb. salt pork, chopped
• 1 lb. fully cooked smoked sausage, sliced
• 1 1/2 c. chopped onion
• 1/2 c. chopped green onions
• 1/2 c. chopped green sweet pepper
• 1/2 c. snipped parsley
• 1/2 c. tomato sauce
• 1 clove garlic
• 1 1/2 tsp. Worcestershire sauce
• 1/4 to 1/2 tsp. pepper
• 1/8 tsp. dried oregano, crushed
• 1/8 tsp. dried thyme, crushed
• few dashes hot pepper sauce or Louisiana hot sauce
• 3 c. cooked rice (1 c. uncooked)

1. Rinse the black-eyed peas and place them in a 4 1/2-quart Dutch oven.
2. Add 4 cups cold water.
3. Bring them to a boil; reduce heat and simmer for 2 minutes.
4. Remove from heat.
5. Cover and let stand for 1 hour.
6. Drain and rinse the peas.
7. Return the peas to the Dutch oven.
8. Add the salt pork.
9. Add 3 cups water, or enough to cover the peas.
10. Cover and simmer for 45 minutes.
11. Stir in the sausage, onion, green onion, green sweet pepper, parsley, tomato sauce, garlic, Worcestershire sauce, pepper, oregano, thyme and hot pepper sauce.
12. Bring the mixture to a boil; reduce heat and simmer, covered, over low heat for 45 minutes.
13. Serve over hot cooked rice.

blackeyed peas, salt pork, sausage, onion, green onions, green sweet pepper, parsley, tomato sauce, clove garlic, worcestershire sauce, pepper, oregano, thyme, pepper, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=797369 (may not work)