Step 1

Slice the sausage in to 1/4 inch chunks – I always slice mine slightly on the diagonal so I get larger pieces.

Step 2

Heat the oil in a 5-6qt non-stick stock pot, add the sausage and ham and let brown a bit on each side, tossing it around for 2-3 minutes.

Step 3

Add in the beans, chicken stock, onion, garlic, tomato paste, red wine vinegar, sriracha, cajun seasoning, ground mustard powder, celery seed, salt and pepper.

Step 4

Bring to a boil, then reduce heat to medium and simmer for 25-30 minutes, stirring frequently.

Step 5

Add the cornstarch and water mixture and stir well. Let cook an additional couple of minutes until thickened. (If it’s thicker than you like, add a little extra chicken broth, if you want it thicker, add a little extra cornstarch mixed with water.)

Step 6

Serve over cooked rice and sprinkle with fresh parsley or cilantro.