Preheat a large (6 qt) enameled cast iron pot (or non-stick pot) over medium to medium-high heat. Add the lard and let it melt before adding the onions, garlic, peppers, and celery. Cook for 2 minutes until the vegetables just start to soften.
Add the chopped sausage to the pot and stir to combine. Cook for an additional 10 minutes, stirring occasionally to prevent sticking. The vegetables should turn translucent, then sweat, and then the water will release from the vegetables. Once the water has evapourated and the vegetables are just starting to get some colour, add in the rice.
Stir the rice to combine and cook, stirring frequently, for 3-5 minutes until the rice is beginning to brown all over and no more liquid remains.
Add chopped tomatoes, stir to combine and let cook for 2 minutes. Stir a couple of times to keep it from burning.
Add beef stock to deglaze, scraping up the bits at the bottom, then add the salt, pepper, and cayenne. Stir to combine, then cover and reduce the heat to a simmer for 20-25 minutes.
