Andouille And Chicken Jambalaya Recipe
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Ingredients : Andouille And Chicken Jambalaya Recipe
1/2 cup vegetable oil
3 cup chopped onions
1 cup chopped bell peppers
3 tsp salt
1 1/4 tsp cayenne
1 lb andouille or chorizo, cut into 1/4" slice
1 1/2 lb boneless white and dark chicken mea, cut into cubes
3 bay leaves
3 cup medium-grain white rice
6 cup water
1 cup green onions, chopped
1. Heat the oil in a large cast-iron Dutch oven over medium heat.
2. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon
of the cayenne.
3. Stirring often, brown the vegetables for about 20 minutes, or until
they are caramelized and dark brown in color.
4. Scrape the bottom and sides of the pot to loosen any browned
particles.
5. 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.
6. Season the chicken with the remaining 1 teaspoon salt and remaining
1/4 teaspoon cayenne.
7. 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.
8. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the
water, stir to combine, and cover.
9. 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.
10. Remove the bay leaves. Stir in the green onions and serve.
From the files of RecipeLu <recipelu@recipelu.com>
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Per Serving (excluding unknown items): 329 Calories; 11g Fat (31.3%
calories from fat); 5g Protein; 51g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 647mg Sodium. Exchanges: 3 Grain(Starch); 1 Vegetable; 2
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Contributor: Emeril Lagasse - TVFN
Preparation Time: 0:00
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