Melissa Anders' Black Eyed and Purple Pea Jambalaya

1-15 oz can black eyed peas
115 oz can purple hull peas (or use 2 cans black-eyed peas)
1-15 oz. bulk breakfast sausage
1 med. chopped onion
1 med. bell pepper
1/2 cup red bell pepper
1 rib celery, chopped
3-4 cups rice, cooked
1 bay leaf
1 t sage
1 teaspoon garlic powder
1 cup chicken stock
Salt & Pepper to taste

In a large Dutch oven or skillet, brown breakfast sausage.  Add onions, celery, bell peppers.  Cook until vegetables are tender.  Stir in bay leaf, garlic powder, sage, salt, pepper, and broth.  Bring to a boil. 
Simmer for 5 minutes.  Stir in peas and cooked rice.  Simmer for 12 minutes.  Serve with a wedge of honey glazed cornbread or muffin. 
This recipe has taken the center stage from the traditional black-eyed peas served on New Year's day.  In fact, it is most preferred by family and friends during the holiday or throughout the year.  The purple hull peas are used along with the black-eyed peas only because they are my favorite and most often grown by my family in North Louisiana.  Serve as a side dish or as a main course.  It is sure to become your family's favorite as well.