Creole Black-Eyed Peas And Rice

Ingredients

• 1 12 c dried black-eyed peas
• 14 lb salt pork chopped
• 1 lb fully cooked smoked sausage sliced
• 1 12 c chopped onion
• 12 c chopped green onions
• 12 c chopped green sweet pepper
• 12 c snipped parsley
• 12 c tomato sauce
• 1 clove garlic
• 1 12 tsp Worcestershire sauce
• 14 to 12 tsp pepper
• 18 tsp dried oregano crushed
• 18 tsp dried thyme crushed
• few dashes hot pepper sauce or Louisiana hot sauce
• 3 c cooked rice 1 c uncooked

Directions

1. Rinse the black-eyed peas and place them in a 4 12-quart Dutch oven
2. Add 4 cups cold water
3. Bring them to a boil reduce heat and simmer for 2 minutes
4. Remove from heat
5. Cover and let stand for 1 hour
6. Drain and rinse the peas
7. Return the peas to the Dutch oven
8. Add the salt pork
9. Add 3 cups water or enough to cover the peas
10. Cover and simmer for 45 minutes
11. Stir in the sausage onion green onion green sweet pepper parsley tomato sauce garlic Worcestershire sauce pepper oregano thyme and hot pepper sauce
12. Bring the mixture to a boil reduce heat and simmer covered over low heat for 45 minutes
13. Serve over hot cooked rice