Instructions

1. In a large pot, 6 quarts or larger, add the vegetable oil and put on med-high heat.
2. Drop in the onion, bell pepper, celery, salt and pepper.
3. Saute until the celery is translucent. This can take up ten minutes and you have to stir it.
4. Drop in the garlic and and sautee for a couple more minutes and don’t stop stirring.
5. Turn the heat to high and add in everything else except the sausage (water before dry beans please).
6. Bring to a boil and let it go for about ten minutes.
7. Drop the heat to a simmer and cook for 1 1/2 hours stirring every 15-30 minutes.
8. During this time sear the link sausage in a frying pan (I prefer the Chappel Hill Jalepeno sausage for this but if you want a little less heat use the Chappel Hill Pork and Venison sauage)
9. Uncover and turn up the heat to make sure the simmer stays going, drop in your seared sausage and cook for about 30-45 minutes longer or until the whole mess is thickened the way you want it.
10. If it ain’t think enough grab your potato masher and crush up some the beans to thicken it a bit.
11. Serve over rice.

For really bad ass rice get you about 1/2 cup of butter, get it going in your pan over medium heat, set a kettle on to boil with the right amount of water for your rice, when the butter starts to sizzle drop in the dry rice and a couple pinches of salt (kosher is best), and stir all that around for about 3-4 minutes. Turn up the heat to high and pour in your boiling water. Drop the heat to a simmer and cook for 20 minutes or until rice is tender.