Andouille and Chicken Jambalaya

Andouille and Chicken Jambalaya
Adapted from foodnetwork.com
Andouille and Chicken Jambalaya

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Adapted from foodnetwork.com

Ingredients

  • 1/2

    c vegetable oil

  • 3

    c chopped onions

  • 1

    c chopped bell peppers

  • 3

    tsp salt

  • 1 1/4

    tsp cayenne

  • 1

    lb andouille, chorizo, or other smoked sausage cut crosswise into 1/4 inch slices

  • 3

    bay leaves

  • 3

    c medium-grain white rice

  • 6

    c water

  • 1

    c chopped green onions

Directions

Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 tsp of the salt and 1 tsp 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 tsp salt and remaining 1/4 tsp cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scraping 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.

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