Paul Prudhomme'S Hoppin' John

• Seasoning Mix
• 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
• Other Ingredients
• 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

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 350u0b0.
13. Stir in rice and remaining stock.
14. Bring to a boil over high heat.
15. Cover pot and bake in oven 15 minutes.

seasoning mix, salt, paprika, black pepper, garlic, onion powder, white pepper, basil, thyme, ingredients, bacon, onions, bell peppers, celery, bay leaves, blackeyed peas, fresh garlic, chicken stock, sausage, rice

Taken from www.food.com/recipe/paul-prudhommes-hoppin-john-406430 (may not work)