Simmering sexiness.
(Most of this is pretty much eyeballed, as I have been cooking it in some form or another for ages and no longer need exact measurements, but here's the basic formula.)
1 bunch of celery (chopped fine)
2 large Spanish onions (chopped)
A handful of garlic cloves (smashed)
24 ounces smoked Andouille sausage (sectioned)
1 pound dry blackeyed peas
2 large smoked ham hocks
1/2 pound dry lentils
3 bay leaves
Goya ham-flavored seasoning packets (to taste; I recommend a minimum of two)
Curry powder (as per individual taste; this can also be optional if you don't care for curry, though leaving it out renders the dish's name non-sensical; personally, I could mainline the stuff)
80 ounces of chicken stock
Prep the aromatics (the onions, celery, and garlic) and drop into a large pot with enough preheated oil for simmering all of it until the onions and celery start turning translucent. (If possible, use saved bacon grease instead of oil; lends a more authentic "down home" flavor.) Once translucence is achieved, drop in the Andouille and continue to stir for a minute or two to distribute the flavors, then add the chicken stock and ham hocks, making sure the hocks are either completely submerged or just barely present above the stock layer. Bring to a boil and add the bay leaves, the curry powder, and the Goya ham seasoning. (Throughout the process, taste the flavor of the broth and adjust the ham seasoning per your individual taste.) Stir, lower temperature to a simmer, then cover. Leave all of that to simmer for a minimum of two hours, checking occasionally to stir and note how much the hocks are physically softening and breaking down along the way.
Once the hocks have begun to soften to a reasonable degree, add the blackeyed peas and lentils, stir, and return to a covered simmer for another hour. Then uncover and let simmer for another hour. During all of this, the lentils and blackeyed peas will expand somewhat, so have a container of water at the ready to compensate for evaporating levels of water during the last hour of cooking.
Once the ham hocks have fallen apart and the blackeyed peas and lentils are done to your preferred tenderness, turn off the stove and remove the pot from heat. Stir and make sure that the bones and skin from the ham hocks have all separated, stir, and allow to cool for at least an hour. Once cool enough, remove the bay leaves and bones, along with any ancillary fatty tissue and gristle from the hocks. The skin can be kept or removed; it's up to you, but old school southerners prefer to leave it in, both for flavor and for proof that it's not some processed shit out of a can. Oh, and the finished yield once the bones and other aforementioned detritus is removed comes to about 4.5 quarts.
All amounts of seasoning are to the individual's taste, though a certain level of spiciness is a given due to the Andouille. Depending on the brand, the heat can vary widely and can be quite intense, so do your research first. I favor D'Artagnan for its smoky flavor and aggressive heat that tones down over time, but it all mellows after a day or two in the fridge. It can be eaten immediately upon completion, but it's worth it to wait and let it find its flavor and mellow a little.
A bowl of the completed Bayou Bodhisattva. Namaste, y'all!
