John Rice	Add garlic, onions and green peppers

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Ground Beef, Andouille Smoked Sausage, Orzo Pasta and Cabbage Jambalaya

Source: St. Louis Post-Dispatch, September 30, 1991

Yield: 8 to 10 servings

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Ingredients

• 1 1/2 lb ground beef

• 3/4 lb Andouille or other spicy smoked sausage

• 1 Tbsp vegetable oil

• 1 1/2 Tbsp paprika

• 1/2 tsp ground thyme

• 1 tsp cayenne pepper

• 1 tsp freshly ground black pepper

• 1 Tbsp salt

• 3 bay leaves

• 1 Tbsp minced garlic

• 1 cup chopped green onions (tops only)

• 1 1/2 cups chopped white onions

• 2 cups chopped green bell peppers

• 1 cup chopped celery

• 1/2 cup chopped fresh parsley

• 1/4 cup chopped fresh basil

• 1 1/4 cups spicy canned tomatoes, drained

• 6 cups chopped cabbage

• 4 3/4 cups veal or beef stock, divided

• 2 cups orzo pasta

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Preparation

In a heavy, 8-quart saucepan over high heat, cook beef and sausage in oil several minutes, or until brown, breaking up meat as it cooks. Stir in paprika, thyme, cayenne pepper, black pepper, salt and bay leaves; cook about 2 minutes. Add garlic, onions, green peppers, celery, parsley and basil; cook and stir several minutes longer. Stir in tomatoes. Add cabbage. Cook, covered, over medium heat 25 to 30 minutes, stirring occasionally to prevent mixture from sticking to bottom of pan.

Stir in 1 1/2 cups stock. Cook, stirring occasionally, until all browned sediment is dissolved, about 12 to 15 minutes in uncovered pan. Repeat with another 1 1/2 cups stock. Stir in remaining 1 3/4 cups stock. Add orzo; stir well for 20 to 30 seconds. Reduce heat to low. Cook, uncovered, 20 minutes, scraping once to prevent sticking. Remove from heat; let sit, covered, 30 minutes longer. Remove bay leaves and stir before serving.

If made ahead, cook over medium heat until hot, adding 1/2 cup stock and stirring occasionally to prevent sticking. Serve immediately.