4 dried Charleston Hot peppers, or other extra-hot Cayenne variety, ground
or 10 dried standard Cayenne peppers, ground
or 1 Tbsp ground Cayenne pepper
2 c chopped bell pepper (about 2 large peppers)
2 Tbsp cayenne-based hot sauce (e.g. Texas Pete or Frank's Red Hot)
2 pounds Andoullie or other smoked sausage, diced
4 c chopped white onion (about 2 onions)
2 c chopped celery
8 cloves garlic, minced
6 Tbsp olive oil
3 c rice
4 medium tomatoes, diced
2 tsp dried thyme
6 c beef stock (or 2 c Goat Stock + 4 c water + 1 tsp salt)
1 pound ham, diced
In a large cast-iron skillet over medium heat, saute the sausage until it is about half-cooked; add the olive oil, Bell pepper, onion, celery, and garlic until the onions soften. Add the rice and saute, scraping and stirring frequently, until the rice begins to brown nicely.
Transfer to a heavy-walled 8 quart stockpot, add other ingredients, bring to a boil, reduce heat, and simmer, covered, for 30 minutes or until the rice is done.
Yields about 6 quarts.
Adapted from The Whole Chile Pepper Book, p. 320.
This recipe last updated: 16 Aug 2014