Deeply browned vegetables, chicken, and sausage make a full-flavored jambalaya, everybody's favorite Southern one-pot rice dish. If you can't find andouille, use a spicy chorizo or smoked sausage.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
491 Calories
Recipe Instructions
Step 1
Heat the vegetable oil in a Dutch oven over medium heat; cook and stir the onions, bell pepper, salt, and cayenne pepper until the vegetables are a deep brown color, about 20 minutes. Add the andouille sausage, and continue to cook, stirring often, for 10 to 15 minutes. Drain any fat. Stir in the chicken and bay leaves; cook and stir until the chicken is browned, about 8 minutes.
Step 2
Stir in the rice, and cook for 2 minutes. Pour in water; cover and cook over medium heat, without stirring, until the rice is tender and the liquid has been absorbed, about 30 minutes. Remove the bay leaves, stir in the green onions and serve.
Ingredients
2 teaspoons salt
2 tablespoons vegetable oil
1 cup chopped green onions
6 cups water
1 pound andouille sausage, sliced
3 bay leaves
1 cup chopped green bell pepper
1 teaspoon cayenne pepper (Optional)
1 ½ pounds skinless, boneless chicken meat, cut into bite-size pieces
