Andouille And Chicken Jambalaya Recipe

Name: Andouille And Chicken Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegetable oil; 3 cups onions, chopped; 1 cup bell pepper, chopped; 3 teaspoons salt; 1 1/4 teaspoons cayenne pepper; 1 lb andouille sausage, cut 1/4-inch slices (or other smoked sausage such as chorizo); 1 1/2 lbs boneless chicken, white and dark meat, 1-inch cubes; 3 bay leaves; 3 cups medium-grain white rice; 6 cups water; 1 cup green onion, chopped

Servings: persons

1/2 cup vegetable oil
3 cups onions, chopped
1 cup bell pepper, chopped
3 teaspoons salt
1 1/4 teaspoons cayenne pepper
1 lb andouille sausage, cut 1/4-inch slices (or other smoked sausage such as chorizo)
1 1/2 lbs boneless chicken, white and dark meat, 1-inch cubes
3 bay leaves
3 cups medium-grain white rice
6 cups water
1 cup green onion, chopped

1
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.
2
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.
3
Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne.
4
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.
5
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.
6
Remove the pot from the heat and let stand, covered for 2 to 3 minutes.
7
Remove the bay leaves.
8
Stir in the green onions and serve.

1160

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup vegetable oil, 3 cups onions, chopped, 1 cup bell pepper, chopped, 3 teaspoons salt, and more.

Yes, Andouille And Chicken Jambalaya falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Andouille And Chicken Jambalaya

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