Chicken and Sausage Jambalaya
- 1/2 cup vegetable oil
- 2 medium onions, chopped
- 2 green bell peppers, chopped
- 2 tsp salt
- 1 tsp cayenne
- 1 lb smoked sausage, cut into 1/4 inch slices
- 1 tsp Tony Cachere’s
- 1 1/2 lb chicken, cut into 1-in cubes
- 3 bay leaves
- 3 cups rice (I used half white and brown)
- 3 cups water
- 3 cups chicken stock
- 1 cup chopped green onions
Heat the oil in a large Dutch oven over medium heat. Add the onions, bell peppers, salt and 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 to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides to loosen any browned particles.
Season the chicken with Tony Cachere’s. 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 and stock, 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.