It Was Going To Be Hoppin' John

Step 1: Place peas in a large container, cover with water, and soak overnight.

Step 2: Drain and set aside.

Step 3: Combine seasoning mix ingredients and set aside.

Step 4: In large stockpot, brown bacon, ham and diced andouille over medium-high heat.

Step 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. Mixture should not be dry but there should be no visible liquid.

Step 6: Cover and cook, stirring occasionally, for about 10 minutes. Mixture should stick a little but not too much. Add some stock if necessary.

Step 7: Stir in 1-2 cups stock (use less if you have already added some).

Step 8: Scrape pan.

Step 9: Add about 1/2 of the remaining peppers,onions,celery and seasoning mix. Bring to a boil, reduce heat to medium-low and simmer, stirring occasionally, about 20 minutes.

Step 10: Add 1 cup stock and scrape pan.

Step 11: Add half the remaining vegetables, half the remaining peas, and all the remaining garlic and seasoning mix.

Step 12: Add remaining stock, stir well, increase heat to high, and bring to a boil. Reduce heat to medium-low and cook for 1 hour.

Step 13: Add remaining ingredients, cover and cook 1 1/4-1 3/4 hours, until peas are creamy but some are still whole.

Step 14: Serve over hot cooked rice.