1
In the medium heat pan, sauté bacon on low heat until the crisp, about 10 minutes. Remove bacon pieces and most of the fat, leaving 2-3 Tbsps.
Add celery and cook on medium-low heat until slightly browned, about 8 to 10 minutes. You are looking for brown crusty bits here.
2
Increase heat to medium-high; add sausage and sauté until browned, stirring every so often.
3
Drain some of the fat (I usually just take a spoon and "spoon out" the grease into a bowl), then add bouillion and water and cook until it reduces down, about 3 to 4 minutes.
4
Add tomatoes. Cook on low for about an hour, stirring occasionally.
5
When finished cooking, adjust with seasoning and serve.
Leftovers can be frozen for future meals. To reheat, thaw in the refrigerator then reheat on the stove adding a bit of water if it looks too dry.
