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Recipe Name: Andouille And Chicken Jambalaya Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 10

1/2 Cup(s) Vegetable oil
3 Cup(s) Chopped onions
1 Cup(s) Chopped bell peppers
3 Teaspoon(s) Salt
1 1/4 Teaspoon(s) Cayenne
1 Pound(s) Andouille or chorizo, cut
into 1/4" slice
1 1/2 Pound(s) Boneless white and dark
chicken meat cut into
3 Bay leaves
3 Cup(s) Medium-grain white rice
6 Cup(s) Water
1 Cup(s) Green onions, chopped
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 pot 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. 6. 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. Recipe by: Emeril Lagasse - TVFN
Posted to recipelu-digest Volume 01 Number 433 by RecipeLu
<> on Jan 02, 1998

Nutrition (calculated from recipe ingredients)
Calories: 489
Calories From Fat: 115
Total Fat: 13.1g
Cholesterol: 29.2mg
Sodium: 733.2mg
Potassium: 307.5mg
Carbohydrates: 71.3g
Fiber: 3.4g
Sugar: 2.9g
Protein: 19.8g

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