A flavorful and hearty dish inspired by traditional Southern cuisine, perfect for gatherings or a comforting meal.
Prepare the seasoning mix by combining all the spices in a small bowl.
Mixing the spices beforehand ensures even distribution of flavors.
Cook the bacon in a large pot over medium heat until crispy.
Cooking the bacon slowly renders the fat, which adds flavor to the dish.
Add the chopped onion, bell pepper, and celery to the pot and sauté until softened.
Stir frequently to prevent the vegetables from sticking to the pot.
Stir in the seasoning mix, bay leaves, and black-eyed peas, then add 4 cups of chicken stock.
Scrape the bottom of the pot to incorporate all the browned bits for extra flavor.
Bring to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally.
Check the peas for doneness; they should be tender but not mushy.
Add the sliced sausage and remaining chicken stock, then bring back to a boil.
Slice the sausage evenly to ensure consistent cooking.
Stir in the rice, cover the pot, and bake in a preheated oven at 350°F (175°C) for 20 minutes.
Ensure the pot is oven-safe to avoid transferring the mixture to another dish.
Remove from the oven, fluff the rice with a fork, and serve warm.
Garnish with fresh herbs like parsley for a pop of color and flavor.
