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1
Place peas in a large container, cover with water, and soak overnight.
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2
Drain and set aside.
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3
Combine seasoning mix ingredients and set aside.
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4
In large stockpot, brown bacon, ham and diced andouille over medium-high heat.
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5
Add about 1/3 of the celery, peppers, and onions, all the jalapenos, 1/3 of the meat mixture, 1/3 of the peas, 1/3 of the seasoning mix, and about 1 1/2 teaspoons of the fresh garlic.
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6
Mixture should not be dry but there should be no visible liquid.
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7
Cover and cook, stirring occasionally, for about 10 minutes.
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8
Mixture should stick a little but not too much.
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9
Add some stock if necessary.
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10
Stir in 1-2 cups stock (use less if you have already added some).
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11
Scrape pan.
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12
Add about 1/2 of the remaining peppers,onions,celery and seasoning mix.
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13
Bring to a boil, reduce heat to medium-low and simmer, stirring occasionally, about 20 minutes.
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14
Add 1 cup stock and scrape pan.
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15
Add half the remaining vegetables, half the remaining peas, and all the remaining garlic and seasoning mix.
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16
Add remaining stock, stir well, increase heat to high, and bring to a boil.
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17
Reduce heat to medium-low and cook for 1 hour.
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18
Add remaining ingredients, cover and cook 1 1/4-1 3/4 hours, until peas are creamy but some are still whole.
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19
Serve over hot cooked rice.
