This versatile Southern dish has many different interpretations. Here we use a combination of smoked bacon, Italian pork sausage, beef chuck steak, and flavorful chicken thighs to add heady flavor. Cook the rice in with the stew, so the entire dish is permeated with rich, robust flavor.
Oxmoor House OCTOBER 2013
1. Cook bacon in a Dutch oven over medium heat 3 minutes, stirring frequently. Add sausage; cook 4 minutes or until browned, stirring to crumble. Add beef; cook 3 minutes or until browned, stirring occasionally.
2. Add onion, carrot, and celery to pan; cook 5 minutes, stirring occasionally. Add chicken, salt, and pepper to pan; cook 4 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Stir in wine; bring to a boil. Cook until liquid almost evaporates (about 3 minutes). Stir in stock, 3 cups water, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer gently about 30 minutes. Stir in potatoes; cover and simmer gently about 20 minutes, stirring occasionally. Stir in green beans and corn; simmer gently for 8 minutes or until done, skimming as necessary. Sprinkle with hot sauce, if desired.
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