Andouille And Chicken Jambalaya Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Vegetable oil,
3 cup: Chopped onions,
1 cup: Chopped bell peppers,
3 tsp: Salt,
1 1/4 tsp: Cayenne,
1 lbs: Andouille, chorizo, or other
Smoked sausage cut crosswise,
Into,
Inch slices,
1 1/2 lbs: Boneless white and dark,
Chicken meat, cut into 1
Inch cubes,
3: Bay leaves,
3 cup: Medium-grain white rice,
6 cup: Water,
1 cup: Chopped green onions,
Directions:
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 pt 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 the
chicken with the remaining 1 teaspoon salt and remaining 1/4 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
EMERIL LIVE SHOW #EMIA11
Source from luhu.jp
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 pt 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 the
chicken with the remaining 1 teaspoon salt and remaining 1/4 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
EMERIL LIVE SHOW #EMIA11
Source from luhu.jp
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Emeril