Andouille And Chicken Jambalaya

Directions

1. Heat the oil in a large cast-iron Dutch oven over medium heat. Add in the onions, bell peppers, 2 tsp. of the salt and 1 tsp. of the cayenne. Stirring often, brown the vegetables for about 20 min, or possibly till they are caramelized and dark-brown in color. Scrape the bottom and sides of the pot to loosen any browned particles.
2. Add in the sausage and cook, stirring often for 10 to 15 min, scraping the bottom and sides of the pot to loosen any browned particles.
3. Season the chicken with the remaining 1 tsp. salt and remaining 1/4 tsp. cayenne. Add in the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 min, scrapping the bottom of the pot to loosen any browned particles.
4. Add in the rice and stir for 2 to 3 min to coat it proportionately. Add in the water, stir to combine, and cover. Cook over medium heat for 30 to 35 min, without stirring, or possibly till the rice is tender and the liquid has been absorbed.
5. Remove the pot from the heat and let stand, covered for 2 to 3 min. Remove the bay leaves. Stir in the green onions and serve.
6. This recipe yields 10 to 12 servings.