Recipe - Andouille And Chicken Jambalaya

One half cup Vegetable oil
3 cup Chopped onions
1 cup Chopped bell peppers
3 teaspoon Salt
1 One fourth teaspoon Cayenne
1 pound Andouille or chorizo; cut
into 1/4" slice
1 One half pound Boneless white and dark
chicken meat; cut into
cubes
3 Bay leaves
3 cup Mediumgrain white rice
6 cup Water
1 cup Green onions; chopped

1. Heat the oil in a large castiron 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 One fourth 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 recipeludigest Volume 01 Number 433 by RecipeLu
recipelu@geocities.com on Jan 02, 1998