Andouille Sausage and Peppers

Method

Heat olive oil in a large heavy-bottomed pot over medium-high heat and brown the andouille sausage slices for 4-5 minutes until the edges crisp; set aside. In the same pot, sauté the onion, celery, and garlic (the holy trinity base of Cajun cooking) for 5 minutes until softened and fragrant. Add the diced peppers and cook for another 3 minutes, then stir in the tomato paste and cook for 1 minute to caramelize slightly. Return the sausage to the pot, add the tinned tomatoes with their juice, stock, cayenne, paprika, thyme, bay leaves, and Worcestershire sauce; stir well. Bring to a simmer and reduce heat to low, cooking uncovered for 25-30 minutes, stirring occasionally, until the peppers are tender and flavours have melded. Season with salt and black pepper to taste, remove bay leaves, and serve hot, traditionally over rice or with cornbread.