Andouille and Chicken Jambalaya

Title:
Andouille and Chicken Jambalaya

Yield:
10 Servings

Categories:
Andouille,
Cajun,
Chicken,
Jambalaya




Ingredients:





   1/2 c  Vegetable oil


     3 c  Chopped onions


     1 c  Chopped bell peppers


     3 ts Salt


 1 1/4 ts Cayenne


     1 lb Andouille or chorizo; cut


          -into 1/4" slice


 1 1/2 lb Boneless white and dark


          -chicken meat; cut into


          -cubes


     3    Bay leaves


     3 c  Medium-grain white rice


     6 c  Water


     1 c  Green onions; chopped






 1. Heat the oil in a large cast-iron Dutch oven over medium heat.


 


 2. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of


 the cayenne.


 


 3. Stirring often, brown the vegetables for about 20 minutes, or until they


 are caramelized and dark brown in color.


 


 4. Scrape the bottom and sides of the pot to loosen any browned particles.


 


 5. 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. 6. Season


 the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon


 cayenne.


 


 7. 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.


 


 8. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the


 water, stir to combine, and cover.


 


 9. 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.


 


 10. Remove the bay leaves. Stir in the green onions and serve.


 


 Recipe by: Emeril Lagasse - TVFN


 


 Posted to recipelu-digest Volume 01 Number 433 by RecipeLu


 
on Jan 02, 1998