Creole Black-eyed Peas and Rice

As everyone who is Southern knows, you have to eat black-eyed peas on New Year's day.  Here is the recipe that I make every year, and serve with a salad and a glass of wine.  What more could a person want to start off the new year?

Creole Black-eyed Peas and Rice

1/2    16 ounce package dried black-eyed peas

2        slices of bacon

1        large onion, chopped

1        stalk of celery, chopped

1/2     large green bell pepper, chopped

1/2     bunch of fresh parsley leaves, chopped

2        cloves garlic, chopped

1/2     teaspoon salt

1/2     teaspoon cayenne pepper

1/2     teaspoon black pepper

1/2     Tablespoon Worcestershire sauce

1/2      teaspoon dried oregano leaves

1/2      teaspoon dried thyme leaves

1         Bay leaf

1         can (14 1/2 ounce) diced tomatoes

1         lb. smoked turkey sausage, cut into 1 inch pieces

Sort and wash peas.  Cover with water and soak overnight.  Drain peas, place in Dutch oven or large pot. Cover with water, add bacon, cover and cook over low hear 45 minutes.  Add everything else except sausage, cover and cook over low heat 1 hour, stirring occasionally.  Add sausage; cook uncovered, over low heat 45 minutes, stirring occasionally.  Check seasoning.  Serve over rice.  About 5 servings.  Enjoy!