Andouille And Chicken Jambalaya Recipe

Ingredients for Andouille And Chicken Jambalaya

• Vegetable Oil
• 1 large onion, chopped
• Bell Pepper
• 3 teaspoons salt
• Cayenne Pepper
• Andouille Sausage
• Boneless Chicken
• 2 bay leaves
• Medium Grain White Rice
• 3 cups chicken broth (or water)
• Green Onion

How to Make Andouille And Chicken Jambalaya

1. Heat 2 tablespoons of olive oil in a large cast-iron Dutch oven over medium heat.
2. Add 1 large onion, chopped, 1 green bell pepper, chopped, 2 teaspoons salt, and 1 teaspoon cayenne pepper. Stir to combine.
3. 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.
4. Add 1 pound andouille sausage, sliced. Cook, stirring often, for 10-15 minutes, scraping the bottom and sides of the pot.
5. Season 1.5 pounds boneless, skinless chicken thighs with 1 teaspoon salt and 1/4 teaspoon cayenne pepper.
6. Add the seasoned chicken and 2 bay leaves to the pot. Brown the chicken for 8-10 minutes, scraping the bottom of the pot.
7. Stir in 1.5 cups long-grain white rice and cook for 2-3 minutes to coat evenly.
8. Pour in 3 cups of chicken broth (or water). Stir to combine and bring to a simmer.
9. 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.
10. Remove from heat and let stand, covered, for 5 minutes to allow the steam to finish cooking the rice.
11. Remove the bay leaves.
12. Stir in 1/2 cup chopped green onions and serve hot.