Soak the black eye peas for at least an hour completely covered in water.
Cook the cubed salt pork pieces in a large dutch oven or stockpot over medium heat until almost crispy. Remove and place on a paper towel lined plate to drain.
Add the sliced sausage pieces to the oil in the dutch oven and cook until almost browned. Remove to the paper-lined plate to drain.
Saute the chopped bell pepper, onion, jalapeño in the olive oil for 2 minutes until tender.
Add garlic, salt, black and red pepper, oregano, thyme, and parsley and stir well into the vegetables.
Drain black eye peas and add to the dutch oven along with 8-10 cups of water and the cooked salt pork.
Cook on medium heat for 45 minutes
Add the sausage slices to the pot of peas and cook for an additional 45 minutes.
Meanwhile, cook your rice according to package directions in a Rice Cooker
Serve the Creole black eye peas over the rice and add a dash or two of the Louisiana hot sauce.