2 tbsp. butter
1 lb. andouille smoked sausage or other lean smoked sausage
2 c. onion strips, about 1/4 inch wide
1 c. bell pepper strips
3 c. chopped fresh tomatoes
1/2 tsp. peeled and chopped garlic
1/2 tsp. salt
1 c. chicken stock

In 5 quart saucepan over high heat, melt butter and add andouille. Cook, covered, about 5 minutes. Remove cover and stir. Recover; cook 3 minutes. Reduce heat to medium-high and stir in onions and pepper. Recover; cook 3 minutes longer. Add tomatoes and garlic. Recover and continue cooking 3 minutes more. Add salt; cover pan and cook 5 minutes, stirring. Pour in stock. Cover; cook 10 minutes. Serve over rice, pasta, or with mashed potatoes. Makes about 3 cups.