Serves 6


  • ⅓ cup finely chopped flat-leaf parsley, divided
  • ⅓ cup thinly sliced green onions (about 4 onions), divided
  • 1 Tbsp. fresh thyme leaves, divided
  • 1 pound ground pork (20 percent fat)
  • 4 garlic cloves, finely chopped
  • ¾ tsp. garlic powder
  • ¾ tsp. onion powder
  • ¾ tsp. smoked paprika
  • Kosher salt
  • Ground black pepper
  • 2 tsp. olive oil
  • 8 ounces Andouille sausage, diced
  • 3¼ cups reduced-sodium chicken broth, divided
  • 1 onion, diced (about 1½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 2 cups jasmine rice
  • 2 fresh bay leaves
  • 1 Tbsp. butter


    Active time: 35 minutes
    Total time: 60 minutes

    In a small bowl, mix 1 Tbsp. parsley, 1 Tbsp. green onions, and 1 tsp. thyme; set aside. Finely chop remaining thyme. In a medium bowl, mix chopped thyme, pork, garlic, garlic powder, onion powder, paprika, 1 tsp. salt, and 1 tsp. pepper.

    Heat a large, heavy skillet over medium-high heat. Add oil and sausage and cook until brown and slightly crisp around edges, about 4 minutes. Add pork mixture and cook, stirring to break up meat, until meat is cooked through, about 5 minutes. Add ¼ cup broth and cook, stirring to scrape up browned bits, until liquid has evaporated and meat starts to stick to skillet, about 3 minutes. Add onion and celery and cook, stirring, until softened, about 5 minutes.

    Stir in rice and 1½ tsp. salt and cook, stirring frequently, until rice is toasted, about 2 minutes. Add remaining 3 cups broth and bay leaves and bring to a simmer.

    Cover and reduce heat to medium. Cook, without stirring, until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand, covered, 10 minutes.

    Fluff rice with a fork. Stir in butter and remaining parsley and green onions. Season with salt and pepper. Sprinkle with reserved herbs and serve.

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