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Ingredients

• 8 andouille sausages
• 3 tablespoons canola oil, plus more for drizzling
• 2 small ribs celery with leafy tops, finely chopped
• 1 medium onion, finely chopped
• 1 cubanelle pepper or small bell pepper, seeded and finely chopped
• 2 large cloves garlic, finely chopped
• Salt and pepper
• 2 tablespoons flour
• 3 to 4 sprigs fresh thyme, leaves stripped and chopped
• 1/2 cup lager beer
• 2 tablespoons tomato paste
• 1 cup chicken stock
• 1 tablespoon worcestershire sauce
• Hot sauce, to taste
• Baguette bread, cut to fit sausages, or other crusty dawg rolls, split
• Chopped scallions or chives, for garnish

Description

For A Fun, Jambalaya-like Twist, Add A Little Chopped Shrimp To The Pan With The Chopped Vegetables.

Rachael Ray Magazine