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Start by making the roux, place the flour and the butter into a small skillet over medium heat and whisk together.
Continue to whisk until the mixture turns medium to dark brown, about 5 minutes. Set aside off the heat.
Place a Dutch oven or thick-bottomed large skillet over medium heat. Once hot, add the sausage, cumin, pepper, and paprika. Sear the sausage hard, mixing it with the spices and letting it brown, while breaking it up into crumbles. Bits will stick to the bottom of the pan.
Deglaze the pan with ½ cup of the stock, scraping off all the browned bits on the bottom of the pan with a wooden spoon.
Add the garlic and mix in until fragrant, about 1 minute.
Add the roux and stir to combine.
Cook uncovered for 10 minutes, adding in the rest of the stock slowly so the mixture doesn’t completely dry out. Stir occasionally.
Add the rice, stir to combine everything and warm the rice. Serve with scallion garnish, optional.