1-1 1/2 lb. cajun sausage
1 iron skillet
1 lg. onion, chopped

Cut up sausage in 2 or 3 inch lengths. Brown in iron skillet on low until real brown (but not burnt), skimming off juice. Add chopped onions and saute with sausage. Add water, skimmed juice and seasoning to taste. Thicken with cornstarch if desired. Serve on rice.