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Heat the neutral oil in a large deep skillet or 5-quart Dutch oven over medium-high heat.
Add the sliced smoked sausage in a single layer and cook for 3-4 minutes until the edges are golden brown and crispy.
Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
Lower the heat to medium.
Add the diced onion, green bell pepper, and celery to the pan.
Sauté for 5-6 minutes, stirring to pick up the browned bits (fond) from the sausage, until the vegetables are translucent.
Stir in the minced garlic and cook for an additional 60 seconds until fragrant.
Add the drained black-eyed peas, smoked paprika, dried thyme, cayenne pepper, and bay leaf to the skillet.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to low and simmer uncovered for 10-12 minutes to allow the flavors to meld and the liquid to thicken slightly.
Stir the seared sausage back into the pan.
Taste and adjust seasoning with salt and pepper as needed.
Remove and discard the bay leaf.
Serve the mixture over bowls of warm cooked white rice and garnish with sliced green onions and a dash of hot sauce.