Paul Prudhomme'S Hoppin' John - cooking recipe

Ingredients

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

Preparation

Combine seasoning mix ingredients in a small bowl and set aside.
Place bacon in a large ovenproof pot and cook over high heat until bacon begins to brown, about 6 minutes.
Stir in 2 cups onions, 1 cup peppers, 1 cup celery, 2 tablespoons plus 1 teaspoon seasoning mix, bay leaves, and half the peas.
Cover and cook, stirring occasionally, for 10 minutes.
Stir in the garlic and 2 cups stock.
Scrape bottom of pot.
Bring to a boil and cook, stirring occasionally, about 20 minutes.
Add 1 cup stock and scrape bottom of pot.
Add sausage, 6 cups stock, remaining onions, remaining peppers, remaining celery, remaining peas, and remaining seasoning mix.
Cover and bring to a boil over high heat.
Reduce heat to low, cover, and simmer until peas are tender, about 1 1/4 hours.
Preheat oven to 350\u00b0.
Stir in rice and remaining stock.
Bring to a boil over high heat.
Cover pot and bake in oven 15 minutes.