Ingredients

• 2 tablespoons unsalted butter (fat doesn't count as an ingredient!)
• 6 small or 4 large New Orleans-style or andouille sausage links, sliced into 3/4-inch ovals (rounds on the bias)
• 1 cup frozen chopped fire-roasted peppers and onion blend, thawed
• 1 tablespoon plus 1 teaspoon tomato paste
• 2 tablespoons Cajun seasoning blend
• 4 cups low-sodium chicken stock
• 4 to 6 cups prepared white rice, for serving
• Your favorite hot sauce (but I prefer Crystal's here), for serving

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Instructions

1. In a large pot on medium heat, add the butter and sausage. Cook, stirring, until color and a light crust forms on most sides of the sausage, about 5 minutes. Add the pepper and onion blend and tomato paste and cook, stirring, until the bright red of the paste becomes a muted reddish brown, 5 to 8 minutes. Add the Cajun seasoning blend and cook it the same way as the tomato paste, ensuring the spices bloom and become fragrant. Add the stock, bring to a simmer and simmer, uncovered, for 15 minutes.
2. Pour over prepared rice and hit with a shake of your favorite hot sauce.