Black-Eyed Pea Jambalaya

1/4 pound chorizo sausage, sliced in half lengthwise and cut into1/4-inch pieces

4 ounces tasso sausage, diced into small pieces

1/4 pound smoked sausage, sliced in half lengthwise and cut into 1/4-inch pieces

1 cup chopped yellow onion (1 medium onion)

1/2 teaspoon salt

1/4 teaspoon cayenne

4 cloves garlic

4 bay leaves

5 sprigs fresh thyme

3 teaspoons finely chopped parsley

12 cups chicken stock

1 pound black-eyed peas

1 tablespoon mincd garlic

1/2 pound medium shrimp, peeled, deviened and chopped

Essence, recipe follows

1/2 pound long grain rice

1/4 cup chopped green onions

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme