Dirty rice, turned into jambalaya

Press the ground meat into one big patty. Season with black pepper, salt, cumin and cayenne now so the spices wake up in the pan.

Sear in a couple tablespoons of hot vegetable oil without moving it until hard seared on both sides, then chop it up in the pan.

Add the trinity and garlic and sweat until the onions are a little translucent.

Add the reserved roux and warm it gently, then the beer and about two cups of chicken stock.

Simmer about 45 minutes so the roux cooks out and the beef braises.

Stir in cooked white rice, about one to one with the meat, leaning meat-heavy; do not skim the grease; smash down any chunks of rice. Taste.

Variation, jambalaya: return to the heat, add cooked sausage to warm, then the cooked chicken thighs, whole or broken up with a spoon, skin on.