Classic sausage stew with browned smoked sausage.
Prick the sausages in several places and place them in a saucepan with the water. Bring to a gentle boil and simmer for 10 minutes to remove excess fat and salt.
Drain the sausages and let them cool just enough to handle. Cut them into 1-inch pieces, keeping the slices thick so they remain juicy.
Heat the oil in a wide heavy pan over medium-high heat. Add the sausage pieces and brown for 5 to 7 minutes, turning until the cut sides are caramelized. Transfer them to a plate.
Reduce the heat to medium. Add the onions to the same pan and cook for 6 to 8 minutes, stirring often, until soft and lightly golden.
Add the garlic, ginger, thyme, turmeric, and slit chiles. Stir for 45 seconds, just until aromatic, without letting the garlic scorch.
Add the diced tomatoes, salt, and black pepper. Cook uncovered for 12 to 15 minutes, stirring occasionally, until the tomatoes collapse and form a thick, dark red sauce.
Return the browned sausage and its juices to the pan. Reduce the heat to low and simmer uncovered for 10 minutes, turning the pieces so the sauce coats them evenly. Do not add water.
Taste and adjust the salt or chile. Remove the thyme stems, rest for 5 minutes, and serve hot with white rice and lentils or beans.
Creole smoked pork sausage is traditional. A firm smoked sausage such as kielbasa is a useful substitute. Cook the tomatoes without added water so the finished sauce becomes thick and dark red. Serve with white rice and lentils or beans.
6 servings
1 1/2 cups stew
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.