Chicken Jambalaya
1/2 cup vegetable oil 3 cups chopped onions 1 cup chopped
bell peppers 3 teaspoons salt 1 1/4 teaspoons cayenne 1
pound andouille, chorizo, or other smoked sausage cut
crosswise into
2/4-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 water 1 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 he chicken with the remaining 1
teaspoon salt and remaining _ 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. Yield: 10 to 12 servings
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