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1 c. dried black eyed peas
8 c. water
1/2 tsp. finely chopped jalapeno or other hot chili pepper
1 clove garlic, finely chopped
1 smoked turkey wing or leg
1/2 c. uncooked long grain rice
2 med. onions, chopped
1 bell pepper, chopped
1 bay leaf
1/4 tsp. thyme
1/4 tsp. pepper
2 stalks celery, finely chopped
1/2 tsp. seasoning salt

Heat peas and water to boiling in 4 quart Dutch oven. Boil, uncovered, 2 minutes. Remove from heat. Cover and let stand 1 hour. Stir in jalapeno, garlic, bay leaf, and turkey. Heat to boiling; reduce heat. Cover and simmer until peas are tender (1 to 1 1/2 hours, do not boil). Place bell pepper, onions, and celery in skillet with 1/4 stick of butter until tender. Stir onion mixture along with rice and other seasonings into Dutch oven. Cover and simmer; stir occasionally until rice is tender, about 25 minutes. Remove bay leaf before serving.
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