This recipe is from the "Martha Stewart's Dinner at Home" cookbook.
Heat oil in a 4-quart saucepan over medium-highuntil hot but not smoking. Cook sausage, stirring occasionally, until browned, 3 to 5 minutes. Add bell pepper, onion, celery, garlic, and thyme. Cook over medium-low, stirring occasionally, 10 minutes.
Add tomatoes, stock, and rice; bring to a boil. Reduce heat and simmer until rice is plump, about 20 minutes. Remove from heat. Stir in vinegar, and season with salt and pepper.
Andouille sausage is a specialty of Cajun cooking; kielbasa is a good (and less spicy) substitute.
