New Year's Jambalaya
1 1/2 pounds andouille or other smoked sausage
1/4 cup vegetable oil
1 large chopped onion
1 medium green bell pepper, chopped
3 stalks celery, chopped
2 cloves garlic, minced
2 tablespoons creole seasoning
2 cups chicken stock
2 tablespoons minced pimiento
1 cup uncooked long grain white rice
1 1/2 cups cooked black eyed peas
1/4 cup chopped green onion, both white and green parts for garnish
Brown the sausage in the oil in a large saucepan over medium-high heat.
Add the onion, bell pepper, celery, garlic and creole seasoning.
Cook, stirring, until the vegetables are softened, about 10 minutes.
Add the stock, pimiento, rice and black-eyed peas, bringing the mixture to a boil.
Lower the heat, cover the pot, and cook until the rice is tender and all the liquid is absorbed,
20 - 25 minutes.
Serve in bowls garnished with green onions.