BLACK EYED PEAS & RICE (Hoppin’John)

Ingredients:

• 1 tablespoon olive oil
• ½ cup bacon fat
• 1 large ham hock
• ½ pound smoked sausage, sliced

• 1 cup onion, chopped
• 1/2 cup each of green and red peppers, chopped
• 1 pound black-eyed peas, soaked overnight and rinsed or 2 16 oz. cans of black eyed peas
• 1 cup uncooked long-grained white rice (soak for 5 mins in cold water before adding to pot)
• 2 cups of chicken stock
• 1 teaspoon dry thyme leaves
• 1 clean dime (10 cents)
• 1 tablespoon D’Empress Special Seeznin’
• 3 tablespoons finely chopped green onion
• Lousianna Hot Sauce or Tabasco to taste

Directions:

• Heat olive oil and bacon fat in a large cast iron pot or soup pot,
• add the ham hock and sear on all sides for 4 minutes.
• Add the smoked sausage, onion, green and red peppers, and  cook for 4 minutes.
• Add the black-eyed peas, stock, uncooked rice, bay leaves, thyme, and seasonings.
• 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.
• Adjust seasonings, and garnish with green onions and “Lousianna Hot Sauce” or Tabasco.

D’Empress Special Seeznin’:

• 1 cup salt,
• 1/4 cup black pepper,
• 1/4 cup garlic powder.
• ¼ tsp cayenne pepper

Mix ingredients together and store in an airtight container for up to 6 months.