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1
Heat 1 teaspoon oil in a large skillet over medium heat.
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2
Add sausage pieces and saute 3-4 minutes or until slices are begining to brown and render some of their fat.
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3
Remove sausage slices to a plate, add another teaspoon of oil (if needed) and increase heat to medium-high.
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4
When fat is just shy of smoking, add celery, onion and green pepper; saute 2-3 minutes then add garlic and cook until vegetables are starting to soften and are well browned.
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5
Stir in cumin, thyme, chili powder, Old Bay seasoning, and rice; saute 2-3 minutes or until rice begins to look translucent around the edges.
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6
The bottom of the pan should be pretty dark and funky right now this is good!
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7
Add the beer to the hot pan, stirring vigorously to scrape all the fond (the brown bits stuck on the bottom) from the bottom of the pan.
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8
Keep stirring vigorously until about 3/4 of the liquid is evaporated.
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9
The remaining liquid should be very dark brownish-red (and delicious).
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10
Add chicken stock, tomato sauce, and sausage to skillet along with 1/2 teaspoon salt; stir well and bring to a boil.
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11
When mixture comes to a boil, reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until rice is al dente and only a bit of liquid remains in the pan.
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12
Taste for seasonings, adding salt and pepper if necessary, and serve.
