Gonzals jambalaya

8 servings

Ingredients

Quantity Ingredient
½ cup olive oil
3.00 cup chopped onions
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
1.00 cup chopped bell peppers
3.00 teaspoon salt; divided
1¼ teaspoon cayenne; divided
1.00 pounds andouille sausage; cut 1/4” slices
1½ pounds white and dark chicken meat; cut 1” cubes
3.00 bay leaves
3.00 cup long-grain rice
6.00 cup water
1.00 cup chopped green onions

Directions

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 2 to 3 minutes. Add the water, stir, and cover. Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed. Remove from heat and let stand 2 to 3 minutes. Garnish with green onions.

This recipe yields 8 to 10 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2272 broadcast 01-30-1997) Downloaded from their Web-Site -

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

02-27-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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