Step 1

Heat 1 tablespoon oil in a 4-to-6-quart saucepan and brown sausage; remove and set aside.

Step 2

Add remaining olive oil, onion, bell pepper and celery and sauté for 3 minutes stirring regularly. Add garlic and cook another minute.

Step 3

Add beans, chicken stock, mustard and seasonings; stir gently and bring to a boil.

Step 4

Return sausage to pot, reduce to a simmer with a low bubble and cook, stirring several times for about 45 minutes or until creamy and thickened.

Step 5

Taste and add Creole or Cajun seasoning, salt and/or pepper, only as needed, to taste. Remove and discard bay leaf before serving over steamed rice.