Ingredients:

  • 6 oz Andouille Sausage, casing removed and finely minced
  • 4 oz Ground Pork (80/20 blend)
  • 2 Tbsp Unsalted Butter
  • 1 cup finely diced Yellow Onion
  • 1/2 cup finely diced Celery
  • 1/2 cup finely diced Green Bell Pepper
  • 3 cloves Garlic, minced
  • 1 tsp Kosher Salt (or to taste)
  • 1/2 tsp freshly ground Black Pepper
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Thyme
  • 1/4 tsp Cayenne Pepper (or more to taste)
  • 2 1/2 cups warmed Beef or Chicken Stock (low sodium)
  • 1 cup Long-Grain White Rice (uncooked, do not rinse)
  • 1 tsp Worcestershire Sauce
  • 1 tsp Hot Sauce (e.g., Crystal or Tabasco)
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Melt butter in a large, heavy-bottomed Dutch oven or deep skillet over medium heat. Add the Andouille and ground pork. Cook, breaking up the meat, until nicely browned and rendered (about 6–8 minutes). Remove meat with a slotted spoon and set aside, leaving rendered fat in the pot.
  2. Add the onion, celery, and bell pepper (the Holy Trinity) to the rendered fat. Cook slowly over medium-low heat until softened and translucent, scraping up any browned bits from the bottom (approximately 5–7 minutes).
  3. Add the minced garlic and all dry seasonings (salt, pepper, paprika, thyme, cayenne). Cook for 1 minute until fragrant—do not let the garlic burn!
  4. Return the cooked meats to the pot. Stir in the Worcestershire sauce and hot sauce. Pour in the measured, warmed stock and bring the mixture to a rolling boil.
  5. Stir in the uncooked long-grain white rice. Stir well once to distribute evenly.
  6. Immediately reduce heat to the lowest setting. Cover the pot tightly. Simmer undisturbed for 18–20 minutes. Do not lift the lid during this time.
  7. Remove the pot from the heat and let it stand, still covered, for 5 minutes.
  8. Remove the lid, fluff the rice gently with a fork, and stir in half of the fresh parsley. Taste and adjust salt or heat if necessary. Garnish with remaining parsley before serving hot.