Instead of Andouille Sausage I used some raw chorizo which is less garlicky but I made up for that with the crushed fresh variety! I would have taken a shortcut and used a Cajun mix - except I didn't have any so I cheated and used a Mexican blend - the cayenne, paprika, garlic, basil and oregano are common to both!
In pork lard, if available, soften a small handful of chopped celery, a small handful of chopped red pepper and a small handful of chopped onion.
Turn up the heat, add 2 small chorizo sausages in thick slices and 2 tsp crushed garlic. Stir and add 1 scant tsp Cajun spices - although as I said, I used a Fajita mix - and 1 scant tsp of dried thyme. Cook through and stir in 125ml of gammon stock. Bring to the boil and add 1 dstsp tomato purée. Mix well and add 1 small handful each of cooked kidney and pinto beans and a small handul of chopped gammon. Ham or cooked bacon would work as well.
Serve with rice (and lots of soul!).
