Recipe: black-eyed pea jambalaya.

**Recipe**
1 T canola oil 1 cup chopped onions 1/2 cup celery, chopped 1/2 cup green peppers, chopped 1/4 tsp. garlic powder 1 cup bulghur wheat 2 bay leaves 1 cup salsa or diced tomatoes 1 can tomatoes and green chilis 1 cup vegetable stock 1 can black-eye peas, rinsed and drained 1 cup frozen corn kernels Optional 2 T flour for roux.	In a large skillet, sauté the onions, celery, green peppers, bulghur wheat, and garlic until brown. Transfer to a Dutch oven. Make roux in skillet if desired. Stir in the optional roux, salsa, bay leaves, tomatoes, and vegetable stock. Bring to a boil. Reduce the heat, cover, and simmer for 5 minutes. Stir in the peas and corn, then simmer 5-10 minutes until corn and bulghur wheat is done. Discard bay leaves before serving. Serve over hot brown rice if desired.

There has probably never been a Cajun dish that does not benefit from a dark roux. After you brown the vegetables, if you are in the mood, make a brown roux and add this to your Dutch oven.