Cajun Sausage Stew

• vegetable oil↗2 tbsp tbsp
• pork sausages↗6

  cut into bite‑size pieces

• onion↗1

  coarsely chopped

• carrot↗1

  coarsely chopped

• celery stalk↗1

  coarsely chopped

• red pepper↗1

  coarsely chopped

• garlic cloves↗3

  coarsely chopped

• thyme sprigs↗2

  plus a few for garnish (optional)

• Cajun spice mix↗1 heaped tbsp tbsp
• sweet smoked paprika↗1 tsp tsp
• chopped tomatoes400g can g
• beef broth↗300ml ml
• kidney beans↗400g can g

  in chili sauce

• potatoes with skin or mash↗

  or crusty bread for serving (optional)

Step-by-step instructions

1. 1

   Heat 1 tbsp oil in a large fire‑proof pot over medium heat. Carefully add the sausages to the pan (you may need to do this in batches so as not to overcrowd). Brown them on all sides for 4‑5 minutes, or until deeply golden. Remove and set aside on a plate — you will finish cooking them later.

2. 2

   Add the onion, carrot, celery and red pepper. Cook with a pinch of salt for 15‑20 minutes, stirring regularly, until they caramelize and turn golden at the edges. Add the garlic, thyme, Cajun spice mix and paprika, and cook for another 3‑4 minutes.

3. 3

   Stir in the canned tomatoes, broth and beans. Bring to a boil, then return the sausages to the pot. Simmer for 30 minutes over medium heat, until the volume reduces slightly and it bubbles.

4. 4

   To freeze, let it cool completely and transfer to a freezer‑safe container. Store in the freezer for up to three months. To reheat, pour into a large fire‑proof pot and thaw over low heat. When almost thawed, increase to medium heat, stirring frequently, until very hot. Serve topped with thyme leaves, with mashed potatoes or crusty bread if desired.