Andouille and Chicken Jambalaya
AmericanChickenIntermediate90 minBy Northstar
Ingredients
Servings
4
- 1 0.5 lb boneless chicken, white and dark meat, cut into 1-inch cubes
- 1 lb andouille sausage, cut into 1/4-inch slices
- 0.5 cup vegetable oil
- 3 cup onions, chopped
- 1 cup bell peppers, chopped
- 3 cup medium-grain white rice
- 6 cup water
- 1 cup green onions, chopped
- 3 tsp salt
- 1 0.3 tsp cayenne pepper
- 3 bay leaves
Instructions
- 1
Heat oil in a large cast-iron Dutch oven over medium heat. Add onions, bell peppers, 2 tsp salt, and 1 tsp cayenne. Brown vegetables about 20 minutes, until caramelized and dark brown, scraping the bottom frequently.
- 2
Add sausage and cook 10-15 minutes, scraping the pot bottom.
- 3
Season chicken with remaining salt and cayenne. Add chicken and bay leaves; brown 8-10 minutes.
- 4
Add rice and stir 2-3 minutes to coat evenly. Add water, stir, cover.
- 5
Cook over medium heat 30-35 minutes without stirring until rice is tender and liquid absorbed.
- 6
Remove from heat, let stand covered 2-3 minutes. Remove bay leaves. Stir in green onions and serve.