Black-Eyed Peas With Andouille Sausage And Rice

• 2 cups dried black-eyed peas or 4 cups fresh or frozen
• 1 1/2 pounds andouille sausage or other good-quality smoked sausage
• 1/4 pound chunk of country or smoked ham
• 6 cups chicken stock or water
• 1 tablespoon bacon grease or olive oil
• 1 medium onion, finely chopped
• 1 rib celery, finely chopped
• 1 tablespoon minced garlic
• 3 sprigs fresh thyme or 1 1/2 teaspoons dried
• 2 bay leaves
• 1 or 2 dried chili peppers or 1 teaspoon red-pepper flakes
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon pickling spice
• Salt to taste
• 4 cups cooked rice
• Chopped green onions, Tabasco sauce and cider vinegar for serving

1. If using dried peas, rinse and soak overnight in water to cover by 3 inches.
2. Drain, and place in a 6- to 8-quart pot with a 1/2-pound piece of the andouille, the ham and the stock.
3. Heat to boiling, then reduce to a simmer.
4. (If using fresh or frozen peas, boil the stock first, then add peas, the 1/2-pound piece of andouille and the ham.
5. Return to a boil, then reduce to a simmer.)
6. Heat the bacon grease or oil in a heavy skillet, add the onion and celery and cook until soft.
7. Add to the peas with the garlic and remaining seasonings.
8. Simmer dried peas for 2 to 2 1/2 hours; fresh or frozen for about 30 to 45 minutes.
9. In both cases, the peas should be tender and the liquid should begin to thicken.
10. Slice remaining sausage into 1/2-inch rounds.
11. Fry briefly in a nonstick skillet and add to the peas.
12. Remove the whole piece of sausage and the ham and chop roughly; return to pot.
13. Cook for another 15 minutes.
14. Remove the thyme sprigs, bay leaves and pepper pods.
15. To serve, ladle pea mixture over rice and sprinkle with green onions, Tabasco and vinegar to taste.

blackeyed peas, andouille sausage, country, chicken, bacon, onion, celery, garlic, thyme, bay leaves, chili peppers, freshly ground black pepper, pickling spice, salt, rice, green onions

Taken from cooking.nytimes.com/recipes/1786 (may not work)