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© Meredith Corporation. All rights reserved. Used with permission.
In an extra-large skillet, heat oil over medium-high heat. Add sausage; cook and stir about 3 minutes or until browned.
Add onion, celery and garlic to pan. Cook and stir for 2 to 3 minutes or until tender. Add bell peppers to pan. Cook and stir for 3 to 4 minutes or until crisp-tender.
For sauce, in a small bowl combine broth, cornstarch, brown sugar, paprika, thyme, salt and cayenne. Add sauce to pan; cook and stir until thickened and bubbly. Serve over hot cooked rice. If desired, garnish with thyme sprigs.