Yield 8-10 servings | Prep Time 30 minutes | Cook Time 45 minutes
- 1 pound of Congaree and Penn Brown Jupiter Rice
- 2 tablespoons of Congaree and Penn Pecan Oil (preorder now!)
- 4 cups of chicken or beef broth
- 1/2 cup of green bell pepper, small dice
- 1/2 cup of orange bell pepper, small dice
- 1 cup of yellow onion, small dice
- 2 stalks of celery, small dice
- 1 bay leaf
- 2 teaspoons of ground sassafras (gumbo filé)
- 1 teaspoon of ground sage
- 1/2 pound of bulk pork sausage
- 1/4 pound ground beef
- 2 green onions, washed well
- 1/2 cup of bunch Italian flat leaf parsley, washed well
- Sea salt to taste
- Cracked black pepper to taste
Starting the base for the rice
- In a 3 quart saucepan, wider than it is tall (important for cooking rice!), caramelize the sausage and beef over medium heat. With a slotted spoon, remove all cooked meat from pan, leaving drippings and fat.
- Return the pan back to medium heat, and heat until smoke starts to form, but the drippings aren't yet burnt. Add diced green bell pepper, onion, celery, bay leaf, sassafras and sage. Cook until vegetables turn translucent, approximately 3 minutes. Then pour out into the same container as the cooked meat, and return the pan to heat.
Starting the rice
- In the hot pan, add pecan oil and coat the pan with a thin layer. Add rice and stir. Keep the rice hot over medium heat and toast while stirring continuously until the rice emits a nutty aroma (it may smell like the rice may be burning, but it's not!), and appears to be well coated all around. This could take up to 8 minutes.
- Add the broth, salt and pepper, stir well, and turn heat to high.
- Allow the broth to come to a boil, add approximately 1/4 of the vegetable, meat mixture and the bay leaf, and stir in well. Once boiling, reduce heat to medium again. Do not stir anymore, and do not cover just yet.
- Let the liquid cook into and about halfway down into the rice (almost to where the rice takes on the visual of a pancake needing to be flipped). Then reduce heat to low and cover with a tight fitting lid.
- Let the rice steam on low for 8 minutes. Then uncover the rice and check for doneness. If the rice is still a touch underdone for your liking, remove from heat and keep covered for another 2-3 minutes. Then fluff gently with a fork, and fold in the remaining vegetable and meat mixture.
- Reserving a few of the nice baby sprigs of parsley, finely chop all of what is left, thinly slice all of the green parts of the scallions (reserve white part for garnish), and fold into the rice just before serving.
- Thinly julienne the orange bell pepper. Lay the side(s) flat on a cutting board skin side down, and thinly filet the pepper side by keeping one hand flat on the pepper, providing force for the pepper piece to stay in place. Then slice the pepper into strips as thin as the whole piece is.
- For the whites of the scallions, you want to slice these "on a bias," meaning, angle the scallion in such a way that when your knife runs across it, it will create a diagonal 2" cut. Do this to both white parts of the scallions.
- Mix together the scallion slices, parsley sprigs, and orange bell pepper and top each portion of dirty rice with a handful of this garnish.
Recipe by Chef Trey Hartinger | Photos by Stefanie Keeler