Andouille And Chicken Jambalaya |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is a wonderful recipe from Emeril for a cold evening. Ingredients:
1/2 cup vegetable oil |
3 cups chopped onions |
1 cup chopped bell peppers |
3 tsp salt |
1 1/4 tsp cayenne |
1 lb andouille |
1 1/2 lb boneless chicken cut into 1 inch cubes |
3 bay leaves |
3 cups medium grain white rice |
6 cups water |
1 cup chopped green onions |
Directions:
1. Heat oil in a large cast iron dutch oven over medium heat.
2. Add onions, bell peppers, 2 teaspoons of the salt and 1 tsp of the cayenne.
3. Stirring often, brown the vegetables for about 20 minutes, or until they are carmelized and dark brown in color.
4. Scrape the bottom and the side of the pot to loosen any browned particles.
5. Add sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides.
6. Season the chicken with the remaining salt and cayenne.
7. Add the chicken and the bay leave to the pot.
8. Brown the chicken for 8 to 10 minutes, scraping bottom and sides.
9. Add the rice and stir for 2 to 3 minutes to coat evenly.
10. Add the water and stir to combine and cover.
11. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed.
12. Remove the pot from the heat and let stand, covered ,for 2 to 3 minutes.
13. Remove bay leaves.
14. Stir in green onions and serve.
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