1/4 cup vegetable oil
1 pound Louisiana smoked sausage, sliced into wedges
3 ribs celery, diced small
2 poblano peppers, diced small
1 yellow onion, diced small
1/2 pound braised pork
1/2 pound boneless and skinless roasted chicken thigh meat
One 12-ounce can black-eyed peas
4 1/4 cups stock (chicken, pork or beef)
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon cayenne pepper
2 cups parboiled rice
Your stock makes all the difference, but don't forget to pay close attention to the temperature once the rice is added as to prevent the dish from being burned.
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