2 tablespoons olive oil
1 1/2 cups small dice onion
3/4 cup small dice green bell pepper
1/2 cup small dice celery
2 tablespoons minced garlic
1 1/2 pounds ham hocks about, 2 ham hocks
1 pound black-eyed peas, rinsed and picked through for stones
2 1/2 quarts chicken stock
2 bay leaves
3/4 teaspoon Essence, recipe follows
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup creme fraiche
2 tablespoons chopped chives
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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