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1
Prepare the Peas and Gravy In a large pot, bring the chicken stock to a boil.
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2
Add the peas, onion, carrot, celery, jalapeno, garlic, thyme sprigs and bay leaf and cook over moderate heat, partially covered, until the peas are tender, about 1 hour.
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3
Season with salt.
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4
Drain the peas, reserving the broth.
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5
Pick out and discard the vegetables, thyme sprigs and bay leaf.
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6
Prepare the Peas and Gravy Transfer 1 1/2 cups of the peas to a blender, reserving the rest.
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7
Add 2 cups of the broth, the vinegar and the butter and puree until smooth.
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8
Transfer the gravy to a bowl and keep warm.
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9
Reserve the remaining broth for another use.
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10
Meanwhile, make the rice Preheat the oven to 300.
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11
In a medium pot, bring 7 cups of water to a boil with 1 teaspoon of salt and the cayenne.
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12
Add the rice and simmer over moderate heat, stirring occasionally, until the rice is al dente, about 12 minutes.
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13
Drain and rinse the rice under cold water; drain again.
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14
Meanwhile, make the rice Spread the rice on a baking sheet and bake for 10 minutes, stirring occasionally.
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15
Dot the butter evenly over the rice and bake for 15 minutes longer, stirring occasionally, until the grains are almost dry and separated.
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16
Transfer the rice to a bowl and stir in the reserved peas.
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17
Serve the rice and peas in bowls, topped with the pea gravy, oysters and scallions.
