Ingredients:

  • 1 lb Andouille Sausage (casings removed)
  • 1 medium yellow onion, finely diced
  • 1 medium green bell pepper, finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 cup long-grain white rice, uncooked
  • 1 cup dried green lentils, rinsed and drained
  • 3 cups low sodium beef or vegetable broth
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 2 cups fresh parsley, chopped
  • 1 tbsp butter, cold
  • salt to taste
  • black pepper to taste

Instructions:

  1. Brown the sausage. Place a heavy bottomed pot or cast iron skillet over medium high heat. Add the sausage, breaking it apart with a spoon, and cook for 5-7 minutes until mahogany colored and the fat has rendered.
  2. Sauté the aromatics. Stir in the diced onion, bell pepper, and celery. Cook for about 5 minutes until the vegetables are translucent and have absorbed the sausage drippings.
  3. Add the garlic. Stir in the minced garlic and cook for 60 seconds until fragrant but not brown. Note: Garlic burns quickly, so don't walk away!
  4. Toast the grains. Stir in the uncooked rice and rinsed lentils. Toss constantly for 2-3 minutes until the rice edges become translucent and smell toasted.
  5. Deglaze and season. Pour in the beef or vegetable broth. Stir in the dried thyme, smoked paprika, and cayenne pepper.
  6. Boil and reduce. Bring the mixture to a boil, then immediately reduce heat to low.
  7. Simmer. Cover with a tight lid and simmer for 20-25 minutes until the liquid is absorbed and both rice and lentils are tender.
  8. Finish the dish. Remove from heat. Stir in the cold butter and chopped fresh parsley. Season with salt and black pepper to taste before serving.