I call this a holiday dish, as it is a traditional Southern dish served on New Year's Day. Never mind that I am a Yankee through and through, and have barely ever set foot south of the Mason-Dixon Line! Hubby Mike got into eating black-eyed peas when he was in the Navy and stationed in Norfolk, VA, and now I make this every year!

Tradition says that this should also be served with some kind of greens, to bring good luck and wealth for the new year!

Recipe is from *Chef Paul Prudhomme's Seasoned America*.

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

Mix all of this together in a small bowl.

The Rest...

5 slices bacon, cut into small dice
3 cups chopped onions, in all
2 cups chopped green bell peppers, in all
1 1/2 cups chopped celery, in all
3 bay leaves
1 pound dried black-eyed peas, washed and picked over
11 cups chicken stock or broth, in all
1 teaspoon minced fresh garlic
1 pound smoked sausage, cut into 1/2 inch thick slices (optional...I usually don't bother, since I serve this with a roast chicken or other meat dish)
2 cups uncooked rice (NOT Minute Rice or anything like that!)

Put the bacon in a large, oven-proof pot over high heat, and cook until the bacon starts to brown, about 6 minutes or so. Stir in 2 cups of the onions, 1 cup of the celery, 1 cup of the bell peppers, 2 Tablespoons plus 1 teaspoon of the seasoning mix, the bay leaves, and half of the dried black-eyed peas. Cover and cook, uncovering once or twice to stir, about 10 minutes.

Stir in 2 cups of the chicken stock and the garlic, scrape the bottom of the pan, bring to a boil, and cook, stirring occasionally, for about 20 minutes. Add another cup of the stock and scrape the bottom of the pan again. Add the sausage (if using) and 6 cups more stock, the remaining 1 cup onions, 1 cup bell peppers, 1/2 cup celery. Also add the remaining 1/2 pound black-eyed peas and the rest of the seasoning mix. Stir well, cover, and bring to the boil. Then reduce the heat to low and simmer for about 1 1/4 hours, or until peas are tender.

Meanwhile, preheat the oven to 350 F. Stir the rice and remaining 2 cups of stock into the black-eyed pea mixture, turn the heat back up, and bring to the boil. Then cover the pan, and put into the oven to bake for 15 minutes.

This makes a LOT! You probably could halve this recipe, but I never bother...we like leftovers!

Happy New Year!

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