Andouille and Chicken Jambalaya

If you need to feed a crowd, and want to do it with one dish, this one's for you! Jambalaya is a hearty dish with some kick. I altered this recipe to fit my preferences.

Andouille and Chicken Jambalaya

Adapted from foodnetwork.com, Emeril Lagasse

Ingredients:
1/2 cup vegetable oil
3 cups chopped onions
1 cup chopped bell peppers

1 cup chopped celery
3 teaspoons salt
1 teaspoon cayenne pepper

1/2 teaspoon white pepper
1 pound andouille, chorizo, or other smoked sausage cut crosswise into 1/4 inch slices
1 1/2 pounds boneless white and dark chicken meat, cut into 1 inch cubes
3 bay leaves
3 cups medium-grain white rice
6 cups chicken stock

1 can cream of chicken soup
1 cup chopped green onions

Directions:
Heat the oil in a large saucepan oven over medium heat. Add the onions, bell peppers, celery, 2 teaspoons of the salt, 1 teaspoon of the cayenne and the white pepper. Stirring often, brown the vegetables for about 20 minutes. Scrape the bottom and sides of the pan 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 chicken stock, 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.

Posted By: Julia