Smoked BBQ Jambalaya

Ingredients

• 1.5 lbs BBQ brisket burnt ends, cubed
• 12 oz Andouille sausage, sliced into rounds
• 2 cups Long-grain white rice
• 1 large Yellow onion, diced
• 1 medium Green bell pepper, diced
• 3 stalks Celery stalks, diced
• 4 cloves Garlic, minced
• 4 cups Chicken stock
• 14.5 oz Crushed tomatoes
• 2 tablespoons Cajun seasoning
• 1 teaspoon Liquid hickory smoke
• 0.5 cup Green onions, sliced for garnish(optional)

Instructions

1. 1

   In a large heavy-bottomed Dutch oven, sear the sliced andouille sausage over medium-high heat until browned, then remove and set aside.

2. 2

   Add the diced onion, bell pepper, and celery (the holy trinity) to the rendered fat and sauté until the onions are translucent.

3. 3

   Stir in the minced garlic and Cajun seasoning, cooking for 1 minute until fragrant, being careful not to burn the garlic.

4. 4

   Add the dry rice to the pot and toast it for 2-3 minutes, stirring constantly to coat every grain in the seasoned oils.

5. 5

   Pour in the chicken stock, crushed tomatoes, and liquid hickory smoke, stirring to deglaze the bottom of the pot.

6. 6

   Fold in the brisket burnt ends and the cooked andouille sausage, then bring the mixture to a rolling boil.

7. 7

   Reduce heat to low, cover with a tight-fitting lid, and simmer for 25 minutes without lifting the lid.

8. 8

   Remove from heat and let sit covered for 10 minutes, then fluff with a fork and garnish with green onions before serving.