Sean Brock’s Ol’ Fuskie Crab Rice – Garden & Gun

Ingredients

• ¼ cup small dice slab bacon, preferably Benton's
• ⅓ cup dried shrimp
• 1¼ cups very finely diced sweet onion
• 1 cup very finely diced celery
• 1 cup very finely diced red bell pepper
• 2 tsp. minced garlic
• 1 tbsp. kosher salt
• 4 cups water
• ¼ tsp. freshly ground white pepper
• 1 fresh bay leaf
• 1¼ cups Anson Mills Carolina Gold Rice
• 4 tbsp. unsalted butter, diced
• 3 tbsp. unsalted butter
• 1 pound fresh lump blue crab meat, carefully picked over for shells and cartilage
• 1 tbsp. fresh lemon juice
• 2 tbsp. tomato jam
• 2 tbsp. finely chopped chives
• 2 tbsp. grated crab roe bottarga (recipe below; casing removed, grated with a Microplane)
• 8 ounces blue crab roe, carefully picked over for shells and cartilage
• 12 large egg yolks
• 1 summer sausage casing (2.9 by 20 inches)
• 4 cups kosher salt, plus more as needed