Andouille And Chicken Jambalaya
Instructions:
- 1/2 Cup Vegetable oil
- 3 Cup Chopped onions
- 1 Cup Chopped bell peppers
- 3 Teaspoon Salt
- 1 1/4 Teaspoon Cayenne pepper
- 1 Pound Andouille sausage; cut 1/4\" slices (or other smoked sausage such as chorizo)
- 1−1/2 Pound Boneless white and dark chicken meat; cut 1 cubes
- 3 Bay leaves
- 3 Cup Medium−grain white rice
- 6 Cup Water
- 1 Cup Chopped green onions
- Heat the oil in a large cast−iron Dutch oven over medium heat.
- Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark−brown in color.
- Scrape the bottom and sides of the pot to loosen any browned particles.
- Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles.
- Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne.
- Add the chicken and the bay leaves to the pot.
- Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles.
- Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover.
- Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed.
- Remove the pot from the heat and let stand, covered for 2 to 3 minutes.
- Remove the bay leaves. Stir in the green onions and serve. This recipe yields 10 to 12 servings.
- Servings: 10