Chicken And Andouille Sausage Jambalaya

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

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

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

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

5. Add sausage and cooked chicken to Dutch oven

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

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

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

9. Cook and stir frequently for 5 minutes

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

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

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

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

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