Ingrédients pour Andouille And Chicken Jambalaya
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 teaspoons salt
- 1 1/4 teaspoons cayenne pepper
- 1 pound andouille sausage, sliced
- 1.5 pounds boneless, skinless chicken thighs
- 2 bay leaves
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 1/2 cup chopped green onions
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Comment préparer Andouille And Chicken Jambalaya
- Heat 2 tablespoons of olive oil in a large cast-iron Dutch oven over medium heat.
- Add 1 large onion, chopped, 1 green bell pepper, chopped, 2 teaspoons salt, and 1 teaspoon cayenne pepper. Stir to combine.
- Cook, stirring frequently, for 20 minutes, or until the vegetables are caramelized and dark brown. Scrape the bottom and sides of the pot to loosen any browned bits.
- Add 1 pound andouille sausage, sliced. Cook, stirring often, for 10-15 minutes, scraping the bottom and sides of the pot.
- Season 1.5 pounds boneless, skinless chicken thighs with 1 teaspoon salt and 1/4 teaspoon cayenne pepper.
- Add the seasoned chicken and 2 bay leaves to the pot. Brown the chicken for 8-10 minutes, scraping the bottom of the pot.
- Stir in 1.5 cups long-grain white rice and cook for 2-3 minutes to coat evenly.
- Pour in 3 cups of chicken broth (or water). Stir to combine and bring to a simmer.
- Cover the pot and reduce heat to low. Simmer for 30-35 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during cooking.
- Remove from heat and let stand, covered, for 5 minutes to allow the steam to finish cooking the rice.
- Remove the bay leaves.
- Stir in 1/2 cup chopped green onions and serve hot.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
12g
Fat
44g
Carbs
18g
