Andouille & chicken jambalaya

10 servings

Ingredients

Quantity Ingredient
½ cup vegetable oil
3.00 cup chopped onions
1.00 cup chopped bell peppers
3.00 teaspoon salt
1¼ teaspoon cayenne pepper
1.00 pounds andouille sausage; cut 1/4 slices
1 (or other smoked sausage such as ch; orizo)
1½ pounds boneless white and dark chicken mea; t, cut 1” cube
3.00 bay leaves
3.00 cup medium-grain white rice
6.00 cup water
1.00 cup chopped green onions

Directions

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 ¼ 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. This recipe yields 10 to 12 servings.

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

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-23-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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