Creole Black-Eyes And Rice For The Crock Pot - cooking recipe

Ingredients

1 (16 ounce) package dried black-eyed peas
1/2 lb lean ham, pieces or 1 meaty ham bone
3 cups water
1 medium onion, chopped
6 -8 green onions, chopped
1 cup chopped fresh parsley
1 medium green bell pepper, chopped
2 -3 garlic cloves, minced
1 - 1 1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon cajun seasoning
1/4 teaspoon hot pepper sauce
1 tablespoon Worcestershire sauce
1 (8 ounce) can tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 lb smoked sausage, sliced (andouille is best)
hot cooked rice
green onion, fans (to garnish) (optional)

Preparation

Sort and wash peas. Place in a large pan, cover with warm water and allow to soak overnight. Drain the peas and place in large 4 quart crock pot.
Add ham or ham bone to peas along with 3 cups of water. Stir in rest of ingredients except the cooked rice and green onion fans. Turn crock pot to low and allow to cook for 6 to 8 hours. Stir after 5 to 6 hours and check to see if additional water may be needed. If peas are to thick, add warm water to crock pot until desired consistency.
Serve over cooked rice and garnished with green onion fans.