Infused with BBQ brisket burnt ends and a touch of hickory smoke for a backyard twist.
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In a large heavy-bottomed Dutch oven, sear the sliced andouille sausage over medium-high heat until browned, then remove and set aside.
Add the diced onion, bell pepper, and celery (the holy trinity) to the rendered fat and sauté until the onions are translucent.
Stir in the minced garlic and Cajun seasoning, cooking for 1 minute until fragrant, being careful not to burn the garlic.
Add the dry rice to the pot and toast it for 2-3 minutes, stirring constantly to coat every grain in the seasoned oils.
Pour in the chicken stock, crushed tomatoes, and liquid hickory smoke, stirring to deglaze the bottom of the pot.
Fold in the brisket burnt ends and the cooked andouille sausage, then bring the mixture to a rolling boil.
Reduce heat to low, cover with a tight-fitting lid, and simmer for 25 minutes without lifting the lid.
Remove from heat and let sit covered for 10 minutes, then fluff with a fork and garnish with green onions before serving.
