Rinse the dried black eyed peas under cold water and sort through them to remove any debris. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion, celery, and bell pepper, and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for one more minute until fragrant.

Add the rinsed peas, smoked turkey leg, chicken broth, Creole seasoning, smoked paprika, dried thyme, cayenne pepper, black pepper, bay leaf, and Worcestershire sauce to the pot. Stir well to combine. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 60 to 90 minutes. The cooking time will vary, so cook until the peas are tender but not mushy. Check occasionally and add more broth or hot water if the liquid level gets too low.

Carefully remove the smoked turkey leg and bay leaf. Once cool enough to handle, shred the turkey meat from the bone, discarding the skin and bone. Return the shredded meat to the pot. Stir gently and taste for seasoning, adding salt as needed. Serve the Southern Black Eyed Peas hot, typically over rice.