Building the Flavor Base
In a large pot or deep skillet over medium heat, add 1 lb ground beef (80/20) and cook for about 5–7 minutes, breaking it apart as it browns. If the beef is very lean, add 1 tablespoon olive oil to help with cooking. Once mostly cooked, add 12 oz sliced smoked sausage (andouille or kielbasa) and cook for another 3–4 minutes until lightly browned.
Cooking the Vegetables
Stir in 1 large diced onion, 1 diced green bell pepper, and 1 diced celery stalk, cooking for about 4–5 minutes until softened. Add 3 cloves minced garlic and cook for about 30 seconds until fragrant.
Seasoning the Mixture
Add 2 tablespoons Cajun seasoning, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, ½ teaspoon cayenne pepper (optional), salt to taste, and freshly ground black pepper to taste. Stir well to evenly coat the meat and vegetables.
Adding Rice and Liquids
Stir in 1½ cups uncooked long-grain rice, coating it in the mixture. Pour in 1 can (14.5 oz) diced tomatoes with juice and 3 cups beef or chicken broth, then add 2 bay leaves. Stir everything together and bring to a gentle boil.
Simmering
Reduce the heat to low, cover, and simmer for about 18–22 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking and ensure even cooking.
Finishing and Serving
Remove the bay leaves and fluff the mixture gently. Garnish with 2 thinly sliced green onions and serve hot with hot sauce to taste for an extra kick.
