Andouille and Chicken Jambalaya
From cathyp 16 years ago
- 90 minutes to make
- Serves 4
This is a wonderful recipe from Emeril for a cold evening.
Ingredients
- 1/2 cup vegetable oil shopping list
- 3 cups chopped onions shopping list
- 1 cup chopped bell peppers shopping list
- 3 tsp salt shopping list
- 1 1/4 tsp cayenne shopping list
- 1 lb andouille shopping list
- 1 1/2 lb boneless chicken cut into 1 inch cubes shopping list
- 3 bay leaves shopping list
- 3 cups medium grain white rice shopping list
- 6 cups water shopping list
- 1 cup chopped green onions shopping list
How to make it
- Heat oil in a large cast iron dutch oven over medium heat.
- Add onions, bell peppers, 2 teaspoons of the salt and 1 tsp of the cayenne.
- Stirring often, brown the vegetables for about 20 minutes, or until they are carmelized and dark brown in color.
- Scrape the bottom and the side of the pot to loosen any browned particles.
- Add sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides.
- Season the chicken with the remaining salt and cayenne.
- Add the chicken and the bay leave to the pot.
- Brown the chicken for 8 to 10 minutes, scraping bottom and sides.
- Add the rice and stir for 2 to 3 minutes to coat evenly.
- Add the water and 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 bay leaves.
- Stir in green onions and serve.
People Who Like This Dish 5
- sparow64 Sweetwater, TN
- pats1013 NJ
- marriage Apalachin
- angelgirl94 Reidsville, NC
- donman Hammond, LA
- cathyp Temple, TX
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The Rating
Reviewed by 2 people-
If it's from Emeril, It's got to be good! Thanks for posting it :)
donman
in Hammond loved it
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" It was excellent "