- 1 1/2 cup chopped green pepper
- 1 1/2 cup chopped onion
- 1 1/2 cup chopped celery
- 4 oz. (1 stick) butter
- 8 oz. chopped ham (Cure 81)
- 3 or 4 sliced Andouille sausage
- 2 cup uncooked rice
- 4 cups soup stock or water
- 1 tsp cumin
- 1 tsp dried mustard
- 1 tsp thyme
- 1 tsp garlic powder
- 1 tsp red pepper
- 1 tsp white pepper
- 1 tsp salt
This cooks well in a cast iron dutch oven or something with a lid to get the rice cooked.
Get the pan hot – med-high. Add half a stick of butter and fry the meat. When it begins to brown add half of the spices. When it’s browned set the meat aside. Don’t worry if the sausage is done, it will cook when the rice simmers.
Add a half stick of butter and the veggies. As the onions and peppers begin to soften add half the spices and continue to fry. After a couple more minutes add the uncooked rice and continue to stir fry. If you get sticky brown stuff on the bottom of the pan that’s good flavor up ahead.
Add the soup stock and meat, then gently scrape the brown stuff on the bottom of the pan until it has dissolved. Then simmer covered until rice is cooked.