Ingredients:

  • 1/2 lb lean ground beef (90/10)
  • 1/2 lb smoked andouille sausage, finely diced
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 2 green onions, sliced (whites and greens separated)
  • 1.5 cups long-grain white rice
  • 3 cups low-sodium beef broth
  • 1 tsp Worcestershire sauce
  • 1 tbsp smoked paprika
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1/2 tsp toasted cumin
  • 1 bay leaf
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Place a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add the ground beef and diced andouille sausage. Cook, breaking the beef into very small crumbles, until the meat is deeply browned and a dark crust (fond) forms on the bottom of the pan.
  2. Reduce heat to medium. Add the diced onion, green bell pepper, and celery directly into the rendered fats. Sauté for 6–8 minutes until softened. Stir in the garlic and the white parts of the green onions, cooking for 60 seconds until fragrant.
  3. Add the dry, un-rinsed long-grain rice to the pan. Stir constantly for 2–3 minutes to coat the grains in fat until the edges look translucent. Stir in the smoked paprika, thyme, oregano, cayenne, and toasted cumin, allowing the spices to bloom for 30 seconds.
  4. Pour in the beef broth and Worcestershire sauce. Use a wooden spoon to scrape all the browned bits (fond) off the bottom of the pan. Add the bay leaf.
  5. Bring the mixture to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 18-20 minutes until the liquid is fully absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes.
  6. Remove the bay leaf, fluff the rice with a fork, and garnish with the reserved green parts of the green onions before serving.