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.