Andouille And Chicken Jambalaya

Recipe Ingredients

1/2 cup	118ml	Vegetable oil
3 cups	187g / 6.6oz	Chopped onions
1 cup	146g / 5.1oz	Chopped bell peppers
3 teaspoons	15ml	Salt
1 1/4 teaspoons	6.3ml	Cayenne pepper
1 lb	454g / 16oz	Andouille sausage - cut 1/4" slices (or other smoked sausage such as chorizo)
1 1/2 lbs	681g / 24oz	Boneless white and dark chicken meat - cut 1" cubes
3		Bay leaves
3 cups	480g / 16oz	Medium-grain white rice
6 cups	1422ml	Water
1 cup	62g / 2.2oz	Chopped green onions

Recipe Instructions

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.

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.  Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. 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.

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

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A11 broadcast 01-31-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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