Somewhat Indian Somewhat Jambalaya

Eh, it's kind of hard to classify.

Coriander-Crusted Sausage Meatballs in Fennel Rice

Serves 4

1 1-pound package raw chicken sausage with fennel
About 1/4 cup ground coriander, to coat sausage
2 medium onions, chopped
2 huge fennel heads, chopped, fronds reserved
3 ribs celery, chopped
1 tsp fennel seed
1 tsp cayenne
2 cups jasmin rice
4 cups chicken stock
Kosher salt and freshly ground black pepper to taste
Canola or grapeseed oil for cooking

Preheat oven to 375 degrees.
Remove sausage from casings and roll into 12-18 balls (2-3 balls per link). Roll sausage balls in coriander to coat.
Place an oven-proof casserole or soup pot over high heat, add oil to coat and sear sausage meatballs until dark golden brown and delicious, about 6-8 minutes. Remove sausage meatballs to a plate.
In the same casserole, add the onions, fennel, celery, and spices. Season and weat until softened and reduced in volume, about 15-20 minutes.
Add rice and stir to combine. Add back the sausage meatballs and pour in chicken stock. Bring to a simmer, cover, and bake in oven for 35-45 minutes, until rice is cooked through.
Let rest 15 minutes covered, garnish with lots of fennel fronds and serve family style.