Chef Tyler Edwards' Seafood Hoppin' John

• 1 pound lump crab meat fresh, local jumbo
• 3 strips bacon try BigBadBreakfast brand!
• 1 cup basmati rice
• 1 cup black eyed peas fresh
• 2 1/4 cups shrimp stock
• 1/2 cup diced onion each finely, and celery
• 1/2 cup red bell peppers each finely julienned, and tomato
• 3 cloves minced garlic
• 1 bay leaf
• 1/3 cup chopped parsley roughly
• 1 lemon
• 1 tablespoon creole seasoning
• 1 tablespoon butter

1. Render bacon fat in a large pot with the butter.
2. Saute in onion, garlic, celery, and creole seasoning until lightly caramelized.
3. Add uncooked basmati rice and stir until combined.
4. Add red bell peppers, lemon juice and shrimp stock. Bring to a boil.
5. Turn heat to low and allow heat to simmer until half the shrimp stock is absorbed, then stir in the fresh black-eyed peas.
6. Cook until all liquid is absorbed and peas have a little bite.
7. Stir in herbs, lemon zest, tomato and the fresh, local jumbo lump crab meat.
8. Season with salt, pepper and lemon zest to taste. Top with favorite fish fillets.

crab meat, bacon, basmati rice, black eyed peas, shrimp, onion, red bell peppers, garlic, bay leaf, parsley roughly, lemon, creole seasoning, butter

Taken from www.yummly.com/recipe/Chef-Tyler-Edwards_-Seafood-Hoppin_-John-1453552 (may not work)