Chicken And Andouille Sausage Jambalaya

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   1. In Dutch oven, over medium high heat add oil

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   2. Evenly, season all sides of chicken with salt and pepper

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   3. In Dutch oven, cook 1 pound of chicken at a time until browned on all sides, approximately 5 minutes

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   4. Remove chicken from pan and repeat with the remaining 1 pound of chicken

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   5. Add sausage and cooked chicken to Dutch oven

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   6. Cook and stir frequently until browned, approximately 5 minutes

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   7. Remove chicken and Andouille sausage from pan with slotted spoon, set aside

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   8. If needed add oil blend, then add onions, bell pepper, 3/4 cup green onions and 1/2 cup chopped parsley

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   9. Cook and stir frequently for 5 minutes

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    10. Add garlic and rice to mixture and stir constantly for 2 minutes on medium high

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    11. Add chicken stock, chicken, Andouille sausage, salt, and ground red pepper, bring to a boil

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    12. Reduce heat to simmer, cover and cook for 18 minutes or until rice is tender and all liquid has been absorbed

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    13. Remove from heat, let stand covered for 5 minutes

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    14. Stir in remaining 1/4 cup green onions and 1/2 cup chopped parsley

No additional tips available.