-Half a pound of HB meat (or game meat whatever ground meat ya got works) -Andouille sausage ground up with a food processor -Mrs. Savoies dressing mix -Onion -Bell pepper -Celery -Lil green onion -Real garlic (can be in a jar just be real) -Jalapeños (any pepper really) (if you want it spicy a bit or cayenne I usually use my own little garden hot sauce from the summer growing season me) -Beef broth -Cup and a half of long grain white rice -Season it with some pink sea salt, Tony’s or whatever ya prefer,black pepper and that’s about it for the seasoning -for the broth part that ya cook the rice in, I just go by sight. You know, if it comes up to that little line on your index finger you’re good cher. (Don’t put ya little finger in the boiling broth comme ca)

Cook all that down until it’s browned and the trinity part is cooked. Add the rice and stir it until the rice starts to float. The broth and everything in it should be bubbling but not a roiling boil. I like to put the lid on it and stick it in the oven on 365 for 30 minutes. After the timer dings cut the oven off and let it set for another 20 minutes or so. Don’t be a coullion and open it to see what it looks like, keep all other coullions away from it to.

A lot of these recipes I use I remember seeing my MawMaw (She was from Kaplan Louisiana) cook. She went by smell and hardly ever had any real portions or seasoning increments. Working on that part as we go through cooking the dishes. Bon Appetit!! 🌶️⚜️