1 pound andouille, chorizo, or other fresh smoked sausage
1 1/2 pounds fresh chicken cut into 1 inch cubes
3 bay leaves
3 cups medium grain jasmine rice
6 cups water
1 cup diced chopped green onion
Instructions
Heat oil in large cast iron dutch oven over medium head. Add onions, peppers, 2 tsp salt and 1 teaspoon cayenne. Stir often, browning vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape pot to loosen any dark particles. Add sausage and cook for 10 minutes, stirring often.
Season chicken with salt and 1/4 teaspoon of cayenne. Add chicken and bay leaves to pot. Brown chicken for 10 minutes. Add rice and stir for 3 minutes to coat evenly. Add water and stir to combine well. Cover and cook over medium heat for 30 minutes, without stirring, or until rice is tender and liquid has been absorbed
Remove bay leaves. Stir in green onions and serve.
Originally Submitted
11/23/2011
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