Ingredients:

  • 12 oz Andouille Sausage, sliced into 1/4-inch rounds
  • 8 oz ground beef (80/20 lean)
  • 1.5 cups long grain white rice, uncooked
  • 1 medium yellow onion, finely diced
  • 1 medium green bell pepper, finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 3 cups beef broth
  • 2 tbsp unsalted butter
  • 1 tsp smoked paprika
  • 0.5 tsp dried thyme
  • 0.25 tsp cayenne pepper
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 stalks green onions, sliced

Instructions:

  1. Place a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add the sliced Andouille sausage and ground beef, cooking until the beef is browned and the sausage edges are mahogany-colored.
  2. Scrape the brown caramelized bits (fond) from the bottom of the pan to incorporate the flavor into the dish.
  3. Push the meat to the outer edges of the pan and add the unsalted butter to the center.
  4. Add the diced onion, celery, and green bell pepper to the butter and sauté for 4–5 minutes until translucent.
  5. Stir in the minced garlic and uncooked long grain white rice. Toast the rice in the meat drippings for 2–3 minutes until the grains are slightly nutty.
  6. Stir in the beef broth, smoked paprika, dried thyme, cayenne pepper, salt, and black pepper.
  7. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and liquid is absorbed (approximately 15–20 minutes).
  8. Remove from heat and garnish with sliced green onions before serving.