Recipe by Dan Pelosi’s Mother, Adapted by Judi Graber

• 1/4 cup olive oil
• 3/4 lb. linguica (see Note below), cut into 1/8-inch coins on a diagonal (I used Zatarains Cajun Style Smoked Sausage) you could also use kielbasa, chorizo or andouille
• 1 red bell pepper, finely chopped
• 1 large white onion, finely chopped
• 1 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1/2 tsp. red pepper flakes – optional (I added)
• 1 heaping tbsp. smoked paprika
• 1 (6 oz.) can tomato paste
• 3 cups chicken stock (I used low sodium) you may need more if it is too thick
• 1 cup long-grain white rice, uncooked
• 2 dried bay leaves
• fresh parsley to garnish

Heat the oven to 350 degrees. 

Add the olive oil to a Dutch oven or large skillet with a lid. Heat the oil for 5 minutes. Add the sausage coins and spread them out evenly. Cook for about 5-7 minutes turning once. Remove to a scott towel plate and set aside.

Add the peppers, onions, salt, black pepper and red pepper flakes. Cook over medium heat, stirring until the veggies are browned about 5-7 minutes. Add the smoked paprika and stir until fragrant, 1-2 minutes.

Add the tomato paste and stir until combined and the paste starts to caramelize, 2-3 minutes.

Add 2-1/2 cups of chicken broth to combine. I did add the extra 1/2 cup and you may need more. Add the rice, bay leaves, and sausage and stir until everything comes to a boil.

Cover the pot and place in the oven for 35-40 minutes, until the rice is cooked through. 

Remove from the oven and keep it covered, off heat, for 5-10 minutes. This will make the rice extra creamy.

Finish with the freshly minced parsley.

Note: Linguica is a type of Portuguese smoke-cured pork sausage seasoned with garlic and paprika. It is popular in Portugal, Brazil and other Lusophone countries.

Recipe by cookingwithauntjuju.com