Sausage Rice Casserole

Arrange one rack in the middle of the oven and another rack 6 inches from the heat source. Heat the oven to 350 degrees. Coat the bottom and sides of a 9-by-13-inch baking dish with butter, then set aside.

Add the sausage to a large skillet, ideally 12 inches, and set over medium-high heat. Cook, using a wooden spoon or rubber spatula to break up and stir the meat, until it’s completely cooked through, 6 to 7 minutes. Push the sausage to one side of the pan, then add the onion, bell pepper, celery and garlic to the other side. Let the veggies sit, untouched, for 2 minutes as they release their liquid, which will help the browned bits soften and release. Stir the meat and vegetables together and cook, stirring frequently, until the vegetables are softened, 3 to 4 minutes more.

Reduce the heat to medium, then add the salt, black pepper, paprika, nutmeg and crushed red pepper. Transfer the contents of the skillet into the baking dish. Sprinkle the rice evenly across the dish, then pour in the chicken stock. Use a whisk or wooden spoon to stir until evenly distributed. Cover tightly with aluminum foil and bake on the middle rack for 1 hour.

After an hour has passed, take the dish out of the oven and remove the foil. The rice should be tender with little to no liquid left. Broil the casserole for 2 to 3 minutes, until the top crisps up. Let the casserole rest for at least 5 minutes before serving.