Black Eyed Pea Jambalaya

Ingredients

2 tablespoons olive oil
4 ounces tasso sausage, diced into small pieces
1/2 pound chorizo sausage, sliced in half lengthwise and cut into1/4-inch pieces
1/2 pound smoked sausage, sliced in half lengthwise and cut into 1/4-inch pieces
2 cups chopped yellow onions (1 large onion)
1 red or green bell pepper, chopped
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon black pepper
2 tablespoons minced garlic
4 bay leaves
5 sprigs fresh thyme
8 cups chicken stock
1 pound black-eyed peas, soaked overnight
2 cups long grain rice
1/2 pound medium shrimp, peeled, deveined and chopped
Essence to season
1/2 cup chopped green onions
2 tablespoons chopped flatleaf parsley

In a large pot over medium heat, add the olive oil. When the oil is hot, add the tasso, chorizo and sausage, and render for 5 minutes. Stir in the onions, bell pepper, salt, cayenne, black pepper, garlic, bay leaves, and thyme. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock and the peas. Bring the liquid up to a brisk simmer, reduce heat to medium-low and cook partially covered just until the peas are nearly tender, 20 to 30 minutes. Stir in the rice, bring the liquid to an intense boil, stir, cover, and cook for 10 minutes. Uncover the pot, stir the rice and peas again to evenly distribute the rice, then cover the pot and reduce the heat to low. Cook, undisturbed, until the rice has absorbed the liquid, about 10 minutes longer. Remove from the heat.

Sprinkle the shrimp with Essence to season. Using a large fork, gently fluff the rice and toss the shrimp, green onions, and parsley into the rice. Return the cover and allow to steam (undisturbed), for an additional 10 to 15 minutes before serving. Serve warm.