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Andouille And Chicken Jambalaya
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3
1
3
1
1
/2 Cup Vegetable oil
Cup Chopped onions
Cup Chopped bell peppers
Teaspoon Salt
1/4 Teaspoon Cayenne pepper
Pound Andouille sausage; cut 1/4" slices
(or other smoked sausage such as chorizo)
1
3
3
6
1
−1/2 Pound Boneless white and dark chicken meat; cut 1 cubes
Bay leaves
Cup Medium−grain white rice
Cup Water
Cup Chopped green onions
Heat the oil in a large cast−iron Dutch oven over medium heat. Add the
onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon 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 teaspoon salt and
remaining 1/4 teaspoon cayenne. 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, 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. This recipe yields 10 to 12 servings.
Servings: 10
Andouille And Chicken Jambalaya
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