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CHICKEN AND ANDOUILLE JAMBALAYA Recipe

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This recipe for CHICKEN AND ANDOUILLE JAMBALAYA is from Don and Dar Josephs' Favorite Recipes (and a few more), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup Vegetable Oil
2 med. Onions, chopped
1 cup Green Bell Peppers, chopped
2 tsp. Garlic, minced
2 tsp. Salt
1/2 tsp. Cayenne Pepper (or Black pepper to avoid the heat, but choose carefully!)
1 lb. Andouille, Chorizo or other smoked sausage, cut crosswise into 1/4” slices

1-1/2 lb. Boneless White and Dark Chicken Meat, roughly cut into 1” cubes
1 tsp. Salt
1/4 tsp. Cayenne
3 Bay Leaves
3 cups Rice
5-6 cups Water
1 cup Green Onions, chopped

Directions:
Directions:
Heat vegetable oil to Dutch oven. Add onions, bell peppers, garlic, 2 tsp. salt and 1 tsp. cayenne, stirring often until vegetables are brown. Add sausage and cook. Stirring often for 10-15 minutes, scraping bottom and sides of pot.

Season chicken with remaining salt and cayenne. Add chicken and bay leaves to pot, stirring often, and brown for 8-10 minutes, again scrapping bottom. Add rice and stir fro 2-3 minutes to coat evenly.

Add water, stir to combine, cover. Cook over medium heat for 30-35 minutes without stirring, or until rice is tender and liquid is absorbed. Remove from heat and let stand for 2-3 minutes. Stir in green onions and serve.

 

 

 

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