Recipe - Gonzals Jambalaya

One half cup Olive oil
3 cup Chopped onions
2 tablespoon Minced shallots
1 tablespoon Minced garlic
1 cup Chopped bell peppers
3 teaspoon Salt; in all
1 One fourth teaspoon Cayenne; in all
1 pound Andouille sausage; cut into
1/4inch slices
1 One half pound White and dark chicken meat;
cut into 1 inch cubes
3 Bay leaves
3 cup Longgrain rice
6 cup Water
1 cup Chopped green onions

ESSENCE OF EMERIL SHOW#EE2272

Heat the oil in a large heavy pot. Add the onions, shallots, garlic, bell
pepper, 2 teaspoon of the salt and 1 teaspoon of the cayenne. Stir and
brown the vegetables for about 20 minutes, or until they reach a dark
caramelized color. Add the sausage and continue the browning procedure,
stirring often and scraping the bottom and sides of the pot to loosen any
browned particles, cooking for about 15 minutes. Season the chicken with
the remaining salt and cayenne. Add to the pot with the bay leaves. Add the
rice and stir for 23 minutes. Add the water, stir, and cover. Cook for
3035 minutes, or until the rice is tender and the liquid has been
absorbed. Remove from heat and let stand 23 minutes. Garnish with green
onions.

Yield: 8 to 10 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 20, 1998