Black-Eyed Peas!

1. Soak black-eyed peas overnight in clean water until they double in size.
2. In a heavy-bottomed pot, brown the sliced andouille sausage. If the sausage doesn’t release much grease, add a drizzle of olive oil to the pot.
3. Remove the sausage and set it aside, leaving the grease or oil in the pot.
4. Sauté the chopped onion and bell pepper in the grease until tender.
5. Add minced garlic and cook until fragrant.
6. Add soaked black-eyed peas, chicken stock, garlic powder, onion powder, dried parsley, black pepper, Cajun seasoning, and bay leaves to the pot.
7. Place the smoked turkey leg in the pot and let everything simmer for 2-3 hours, stirring occasionally.
8. Add more chicken stock or water as needed during cooking (about 6 cups total) to prevent the beans from drying out.
9. Once the beans are tender, remove the turkey leg, shred the meat, and return it to the pot along with the cooked andouille sausage.
10. Stir and let it cook until the beans are creamy. Adjust seasoning if needed.
11. Serve with rice and enjoy!