In a large heavy-bottom pot or Dutch oven, cook the pancetta over medium heat until the fat renders and it starts to crisp. Add the andouille and smoked sausage and cook until well browned. Do not drain—this is where the flavor lives.

Add the onion, celery, and bell pepper to the pot. Cook 5–7 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook 30 seconds until fragrant.

Sprinkle in the Creole Trinity & Herb seasoning, Cajun seasoning, garlic powder, onion powder, and bay leaves. Stir well so everything is coated in that seasoned goodness.

Add the drained black-eyed peas to the pot. Nestle in the ham bone or smoked turkey leg. Pour in the chicken stock and stir in the Better Than Bouillon and sausage/panchetta back to the pot. The liquid should cover the peas by about 1–2 inches—add more stock or water if needed.

Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1½–2 hours, stirring occasionally, until peas are tender and creamy but not falling apart. Add more liquid as needed to keep them from drying out.

Remove the ham bone or turkey leg. If using a ham bone, pull off any meat, chop it, and stir it back into the pot. Taste and adjust salt and pepper as needed.