Jambalaya

 1/4 cup of oil in a large sauce, pan and brown one and a half pounds of sausage

One large onion, chopped

One bell pepper

Three stocks of celery

Two cloves garlic

2 tablespoons creole season

Cook, stirring into vegetable soften approximately 10 minutes

Add

2 cups stock

2 tablespoons pimiento 

One cup rice

1 1/2 cups black eyed

Bring to a boil, lower heat, cover, Cook until Rice is tender 20 to 25 minutes