New Year's Jambalaya

1 pound andouille (or other smoked sausage),
sliced thin, then cut in half
1 cup cubed ham
1 large onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
2 cloves garlic, minced
2 tbs.'s Creole or Cajun seasoning
2 cups chicken stock or broth
1 cup, uncooked rice
1 cup cooked blackeye peas
1 tsp. yellow mustard
1/4 cup green onion
1/4 cup fresh parsley, chopped
Few shakes Tabasco

Brown the sausage and the ham in large Dutch oven, over medium heat. Drain excess oil, leaving a small amount. Add "the trinity" and Creole seasoning, and cook, stirring, until vegetables are soft. (about 10 minutes) Add the chicken stock, rice, black-eye peas, mustard, and Tabasco, and bring the mixture to a boil. Lower heat, stir and cover, and cook for 20 to 25 minutes until liquid is absorbed. I love to serve this fabulous dish with a big salad and a hot crusty loaf of French bread. And maybe a nice glass of wine, too!
Bon Appetit!