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Chicken and Sausage Jambalaya
1/4 cup vegetable oil
1 1/2 cups chopped onion
1/2 cup chopped bell peppers
1 1/2 teaspoons salt
1/2 teaspoon cayenne
2 andouille links -- cut 1/4" slices (or 3/4 lb other smoked sausage)
1 pound boneless skinless chicken breasts -- cut 3/4" cubes
2 bay leaves
1 1/2 cups long grain rice
3 cups water
1/2 cup chopped green onions
Heat oil in a large Dutch oven or heavy pot (with lid) over medium heat. Add half the onions and bell peppers, the salt and cayenne. Brown for about 15 minutes, scraping the browned bits from the bottom.
Once the vegetables are dark brown in color, add the sausage and the rest of the onions and peppers. Keep scraping the browned bits and lower heat if needed. Cook for about 10 minutes.
Add chicken and bay leaves and brown about 8 minutes. Keep scraping pan bottom.
Add rice and cook several minutes, stirring often to coat. Add the water, stir, and cover. Cook on medium-low heat 30 minutes or until liquid is absorbed. Remove from heat, add green onions, stir, cover, and let stand several minutes.
This recipe yields 4 servings.