| For Success |
| Read everything through before starting anything! |
| For Rice |
| 2 | cups uncooked white rice |
| 2 | cups chicken stock |
| 6 | oz dark ale |
| For Meat |
| 1 | tablespoon oil |
| 1.5 to 1.75 | pounds andouille sausage (casings removed) |
| 1 | teaspoon salt |
| 3 | tablespoons flour, plus more as needed |
| 3 | cloves garlic, crushed |
| 2 | scallions, thinly sliced |
| 6 | oz dark ale |
| 1 | cup chicken stock, plus a bit more as needed |
| Seasoning- feel free to adjust! |
| 1 | teaspoon paprika |
| 1 | teaspoon cumin |
| 1 | teaspoon cayenne |
| 1 | teaspoon black pepper |
| 1/2 | teaspoon red pepper flakes |
| 1/2 | teaspoon oregano |
| 1/2 | teaspoon thyme |
| For Veggies |
| 4 | ribs celery |
| 1 | medium onion |
| 2 | jalapeños |
| For Assembly |
| 16 | oz can dark red kidney beans |
| 2 | green onions, thinly sliced |
| 1 to 2 | tablespoons butter |
| For Rice |
| 1. | Place uncooked rice in a small pot and fill with water an inch above the rice. Swirl the rice around with your hand and strain the water. Repeat 3 more times. |
| 2. | Place rice back into pot and add the chicken stock and a bit less than half the beer. Stir the rice with a spoon– no more stirring the rice after this! |
| 3. | Set the pot over medium-high heat until boiling. Continue to boil until the liquid drops below the rice. |
| 4. | Turn off the heat and place a clean kitchen towel over the pot before firmly seating the lid. Wrap the edges of the towel up in the lid's handle and return the pot to low heat. Set a timer for 15 minutes. After the timer is compete, turn off the heat and set another timer for 10 minutes. At the end of the 10 minute timer, remove the lid and gently fluff with a fork. Loosely drape the towel over until ready to assemble. |
| For Meat |
| 1. | Heat a thick-bottomed pot over medium-high heat for 3 to 4 minutes and then add 1 tablespoon of oil. |
| 2. | Break the meat up in the pot and salt, stirring only occasionally until browned. Once browned, continue cooking until a fond (brown bits) stick on the bottom of the pot– about 8 minutes. |
| 3. | Transfer the meat to a plate and return the skillet to the heat. Add the flour and stir (if necessary, add a little more flour to reach a consistency of wet sand). Stir the roux as it cooks with a whisk until fragrant and dark brown, several minutes. Add the garlic and scallions and cook, stirring, for 1 minute. |
| 4. | Deglaze the pan with half of the beer. Use a wooden spoon to scrape up all the flavorful dark bits! Return the meat to the pot along with the chicken stock and seasonings. Reduce heat to low. |
| For Veggies |
| 1. | Heat a skillet over medium-high heat for a few minutes and add 1 tablespoon of oil. Add the onion and a pinch of salt. Sauté the onion for 5 minutes before adding the celery, green peppers, and jalapeños. Cook the veggies for another few minutes. |
| For Assembly |
| 1. | Add the veggies and kidney beans to the meat and stir. Add most of the rice and stir– if needed, add the rest. |
| 2. | Finish off with a tablespoon or two of butter, and adjust seasonings as necessary. Sprinkle with scallions. |