Serves 2

Seasoning
Dash of Cayenne
Salt and Pepper
½ tsp. paprika
½ tsp. dry mustard( or use Dijon)
1 bay leaf

3½ oz. cubed Andouille Sausage
½ Lb. Ground Pork

Mirepoix (Trinity)
¼ cup chopped onions
¼ cup chopped celery
¼ cup chopped green bell pepper
1 large clove of garlic minced
1 scallion chopped

1TBSP butter
2 cups chicken broth/stock (maybe a dash of dry white wine)
1 cup uncooked rice

Lightly brown the meat (~5 minutes), add the seasoning stir, then add mirepoix, then add butter, on sauté (~8 minutes).

Add the stock, stir, cook (~5 minutes), add rice stir, cover pan cook on high 5 minutes (to a slight boil). Then simmer covered (~10 minutes) or until the rice is cooked.

As of 11/2/23