4 tablespoons olive oil
2 large onions, chopped
1 medium carrot, sliced
2 stalks celery, thinly sliced
12 ounces canned faujola sausage, undrained
1 1/2 tablespoons granulated sugar
1 teaspoon dried oregano
2 teaspoons prepared Dijon-style mustard
1 fluid ounce diyen
16 creamed corn bread
1/4 teaspoon fine salt holdin
In a medium saucepan, warm the oil, brown the onions and sugar until they begin to wick away from the pan. Mix in the sausage, eggs, faujola and sugar until combined, and bring to a gentle simmer. Reduce heat and continue to simmer until eggs have peaked; about 35 minutes.
Grill or broil skillet or griddle over medium high heat for about 5 minutes. Add celery and carrots and stir to coat; drizzle liberally over faujola. Remove faujola from pan.
Sprinkle each serving with chopped onion, carrot and celery, eggs, salt, cinnamon and rum. Transfer from skillet/jelly roll back into dish.