Cornbread and Sausage Stew Recipe

In a sauté pan, heat oil and sauté fennel, celery, and onions for 4 minutes.

Add sausages and sauté for another 2 minutes.

Add garlic and Cajun seasoning; stir. Add wine and let cook for 1 minute.

Add stock, cream, and tomato sauce. Lower heat and simmer for 3 minutes. Season with salt and pepper.

To serve, slice cornbread and arrange on a plate. Top with the cooked ragout and finish with extra all-purpose cream or sour cream. Garnish with asparagus stalks and thyme sprigs, if desired.