Yield: 8 to 10 servings


2 tablespoons vegetable oil

1 pound smoked sausage, cut crosswise into ¼-inch slices

8 ounces ham, cut into ¼-inch cubes

1 cup chopped onions

½ cup chopped bell pepper

2 (15-ounce) cans black-eyed peas with jalapeños

2 cups beef broth

4 to 5 cups cooked long-grain rice

Salt to taste

Cayenne pepper to taste

Garnish: chopped parsley and chopped green onion

1. In a large, heavy pot, heat oil over medium heat. Add sausage, ham, onions, and bell pepper. Cook, stirring, for 5 minutes.


2. Add black-eyed peas and beef broth. Reduce heat to medium-low and simmer, stirring occasionally, for 1 hour. 


3. Add rice (4 to 5 cups, depending on moistness desired) and stir gently to mix well. Season with salt and cayenne. Garnish with parsley and green onion, if desired. Serve hot.