Spicy Black-Eyed Pea Jambalaya – Garden & Gun

Ingredients

• 2 tbsp. vegetable oil
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 5 garlic cloves, minced
• 1 jalapeño, sliced
• 8 oz. mild smoked pork sausage, chopped or sliced
• 8 oz. hot smoked pork sausage, chopped or sliced
• 2 (15-oz.) cans black-eyed peas with jalapeños
• 2½ cups beef stock, add more as necessary
• 1⁄2 cup chopped fresh parsley
• 1⁄3 cup chopped scallions
• 5–6 cups cooked long-grain rice prepared according to package directions