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Andouille & Chicken Jambalaya

Source of Recipe


Emeril Lagasse






List of Ingredients



• 1/2 cup vegetable oil
  
• 3 cups chopped onions
  
• 1 cup chopped bell pepper
  
• 3 tsp salt
  
• 1-1/4 tsp cayenne pepper
  
• 1 lb. Andouille or other smoked sausage, cut crosswise into 1/4-inch slices
  
• 1-1/2 lbs. boneless white and dark chicken meat, cut into 1-inch cubes
  
• 3 bay leaves
  
• 3 cups medium-grain white rice
  
• 6 cups water
  
• 1 cup chopped green onions
  






Instructions



1. 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.
   
   
2. Add the sausage and cook, stirring often, for 10 to 15 minutes, scraping the bottom of the pot to loosen any browned particles.
   
   
3. Season the chicken with the remaining 1 teaspoon salt and 1/4 teaspoon cayenne. Add chicken and bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scraping the bottom... you get the idea.
   
   
4. 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, until rice is tender and the liquid has been absorbed.
   
   
5. Remove from heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and serve.
   
   Makes 10 to 12 servings.