Categories: Salad- Salad Dressings- Slaw

Ingredients

• 2 lb. fresh field peas
• 1 smoked ham hock
• 2 white onions, halved
• 3 bay leaves
• 3 thyme sprigs
• 3 dried red chile peppers
• 2 tsp. salt
• 6 bacon slices
• 2 celery stalks, chopped
• 1 green pepper, chopped
• 1 sweet onion, such a Vidalia, chopped
• 4 garlic cloves, chopped
• 2 Tbsp. olive oil
• 1 lb. andouille sausage, cut into 1/4-inch dice
• 2 cups Uncle Ben's Original Converted rice
• 1 bunch scallions, thinly sliced, including about 1-inch green stems
• 1/4 cup finely chopped Italian parsley leaves
• For the vinaigrette:
• 1/4 tsp. salt
• Freshly ground black pepper
• 1 generous tsp. Dijon mustard
• 1 1/2 Tbsp. sherry vinegar
• 6 Tbsp. extra-virgin olive oil
• Hot sauce for serving

Directions

1. Place the peas in a colander and pick through, discarding any debris or beans that are shriveled or broken. Rinse in cold water.

2. Place the peas, ham hock, onion halves, bay leaves, thyme, chile peppers, and salt in a large pot and cover with water. Bring to a boil over high heat, skimming off the foam that collects on the surface. Reduce the heat and cook at a gentle simmer until the peas are tender but not too soft, stirring and skimming occasionally. The cooking time will vary-start checking at 30 minutes. Strain the broth and discarding the ham hock and seasonings.

3. While the peas are cooking, fry the bacon in a large skillet until at least 2 Tbsp. of grease have been rendered. Remove the bacon from the celery, green pepper, sweet onion, and garlic and stir, scraping up any leftover bacon brown bits. Saute over medium-low heart for about 4 minutes, until the vegetables are just barely soft, and set aside.

4. In another skillet, heat the olive oil over medium heat. Add the andouille and cook, stirring occasionally, until browned and slightly caramelized, 5 to 6 minutes. Add the sausage to the vegetable mixture.

5. Place the rice and 4 1/2 cups of the strained broth in a large pot, bring to a boil over high heat, cover, and simmer until the rice is done, about 20 minutes.

6. To make the vinaigrette: Combine the salt, pepper to taste, mustard, and vinegar in a small bowl and mix together with a small whisk. Whisk in the olive oil and set aside.

7. To assemble the dish: Fluff the rice when it is done and allow it to cool slightly. In a large bowl, combine the strained peas with the rice and the vegetable/ andouille mixture and toss with the vinaigrette. Add the scallions and parsley, toss again, and taste for seasonings. Serve with hot sauce on the side.

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