Heat oil in a 4 to 5 quart dutch oven or stock pot over medium heat. Add the ham hock and sear on all sides. Add the onion, celery, peppers, and garlic, and saute until soft, 5 to 8 minutes. Sprinkle the seasoning over the vegetables and stir. Add the peas and bay leaf, and pour in enough stock to cover the peas (you might not use the full quart at this point).

Bring to a boil, then reduce heat to maintain a gentle but steady simmer. Cover partially with a lid and cook for 45 minutes to 2 hours - check the peas at the 45 minute mark to test for doneness. They should be tender, but not mushy. If the liquid evaporates, add a small amount of stock or water. Remove the bay leaf and the ham hock - remove any meat and add to the black eyed peas.

Serve over rice, garnishing with green onions.