Black-Eyed Pea Jambalaya

Black-Eyed Pea Jambalaya 6 slices bacon, cut into pieces 1 medium onion, diced 1 small green bell pepper, diced... 1 celery stalk, diced 2 cloves garlic, minced 1-1/2 cups ham, diced 1/2 pound Andouille sausage, sliced (any smoked sausage will do) 3 cups chicken stock or broth 2 cans Black-Eyed Peas, undrained 2 cups uncooked, long grain rice 1/4 cup sliced pickled Jalapeno Peppers, chopped 1/2 cup sliced green onions Seasonings: 1/4 teaspoon salt or to taste 1 teaspoon black pepper or to taste 1/2 teaspoon of Cajun Seasoning or to taste 1 Bay Leaf Instructions: Place bacon pieces in the bottom of a Dutch oven (preferably cast iron) and sauté until slightly browned. Add onions, bell pepper and celery; cook for about 5 minutes or until tender. Add garlic, ham and sausage and cook for about 5 minutes. Add broth and black-eyed peas. Bring to a boil and add rice, jalapenos, green onions and seasonings. Return mixture to a boil. Cover and reduce heat; simmer for about 30 minutes or until rice is cooked. Remove from heat and let sit, covered, for 10 minutes before serving. Stir mixture before serving.