Serves 4

2 cups uncooked white rice

3 cups bone broth

1/2 teaspoon turmeric

1 pinch alder-smoked hot paprika*

1 teaspoon salt

2 pounds Cajun andouille sausage

6 tablespoons grassfed butter (or whatever amount you consider appropriately excessive)

Combine the rice, bone broth, turmeric, paprika and salt in a large pot or rice cooker.  Simmer until rice is cooked through.  Meanwhile, fry the sausages over low heat in a skillet, or cook them using indirect heat out on the grill.  Slice the sausages into bite-size pieces and lay them on top of the rice.  Add the butter, and let it melt over everything. Serve in shallow bowls and be prepared to hoot with pleasure.

*We came across this amazing paprika at Pike Place Market in Seattle.  We bought a tiny little jar, and discovered that a little bit goes a looooonng way.  This particular paprika is the most amazing stuff we’ve ever had, and  adds real character to this dish.  It can be found at aldersmoked.com.  If you don’t have that on hand, use any smoked paprika you can find, but increase the amount to 1/4-1/2 teaspoon, depending on your taste preferences.