1. **Prepare the Black-Eyed Peas:** If using dried black-eyed peas, soak them overnight in a large bowl of water. Alternatively, you can quick-soak them: bring peas and water to a boil, boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse thoroughly.

2. **Sauté the Sausage:** In a large Dutch oven or heavy-bottomed pot, heat the olive oil or bacon fat over medium heat. Add the diced smoked sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.

3. **Build the Flavor Base:** Add the diced yellow onion, celery, and green bell pepper to the pot. Sauté over medium heat until softened, about 5-7 minutes, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.

4. **Combine Ingredients & Simmer:** Stir in the drained black-eyed peas, diced tomatoes (undrained), chicken or vegetable broth, dried thyme, smoked paprika, cayenne pepper (if using), and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the black-eyed peas are tender but not mushy.

5. **Add the Rice:** Stir in the rinsed long-grain white rice and return the cooked sausage to the pot. Bring the mixture back to a gentle simmer, cover, and cook for an additional 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. If the mixture seems too dry, a splash more broth can be added.

6. **Rest and Serve:** Remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the flavors to meld further and the rice to fully steam. Remove and discard the bay leaf.

7. **Season and Garnish:** Taste and adjust seasoning with salt and freshly ground black pepper as needed. Garnish with chopped fresh parsley or green onions. Serve hot with a dash of your favorite hot sauce or a side of warm cornbread.