for people who love family, great recipes,
and great articles.

 digg us!   |   del.icio.us   |   stumble us!   
  Go Back   Food and Dining   Family   Bride and Wedding   Fashion   Home Decorating
Recipes, Articles, Gourmet Shoppe and More
 
Recipes Site Directory
Home
Green Living!
Healthy Pregnancy
Food In The News
Free Recipe eBooks
Bookmark Us
Legal - Terms of Service
 
Recipes Categories
Appetizer Recipes
Appetizer Cold Recipes
Appetizer Hot Recipes
Barbecue Recipes
Beef Recipes
Beverage Recipes
Biscuit Recipes
Biscotti Recipes
Bread Recipes
Bread Machine Recipes
Breakfast Recipes
Cake Recipes
Candy Recipes
Casserole Recipes
Beef Casserole Recipes
Chicken Casserole Recipes
Pork Casserole Recipes
Veggie Casserole Recipes
Cheese Cake Recipes
Chicken Recipes
Christmas Recipes
Cocktails Recipes
Condiment Recipes
Crab Recipes
Crepe Recipes
Crock Pot Recipes
Custard Recipes
Dessert Recipes
Dips Recipes
Doughnut Recipes
Egg Recipes
Eggplant Recipes
Fish / Seafood Recipes
French Toast Recipes
Fruit Recipes
Jello Recipes
Fourth of July Recipes
Grilled Beef Recipes
Grilled Pork Recipes
Icing Recipes
Leftover Turkey Recipes
Main Dish Recipes
Muffin Recipes
Nuts Recipes
Omelette Recipes
Oysters Recipes
Pasta Recipes
Pasta Salad Recipes
Pastry Recipe
Pie Recipes
Pizza Recipes
Pop Corn Recipes
Pork Recipes
Potato Recipes
Quick Bread Recipes
Restaurant Recipes
Salad Recipes
Sandwich Recipes
Salsa Recipes
Sauce Recipes
Scallops Recipes
Scone Recipes
Shrimp Recipes
Side Dish Recipes
Soup / Stew Recipes
Spread Recipes
Sweet Bread Recipes
Thanksgiving Recipes
Tofu Recipes
Turkey Recipes
Waffle Recipes
Yeast Bread Recipes
Yogurt Recipes
 
 
Rate Recipe Review Recipe Printer Friendly Share This

Andouille And Chicken Jambalaya

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :329

Ingrediants

 
1/2 cup vegetable oil
3 cups chopped onions
1 cup chopped bell peppers
3 teaspoons salt
1 1/4 teaspoons cayenne
1 pound andouille or chorizo -- cut into 1/4" slice
1 1/2 pounds boneless white and dark chicken meat -- cut into cubes
3 bay leaves
3 cups medium-grain white rice
6 cups water
1 cup green onions -- chopped
 

Preparation

 
1. Heat the oil in a large cast-iron Dutch oven over medium heat.

2. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne.

3. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color.

4. Scrape the bottom and sides of the pot to loosen any browned particles.

5. 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.

7. 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.

8. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover.

9. 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.

10. Remove the bay leaves. Stir in the green onions and serve.






More Choices:

Britax Car Seats       |   Baby Einstein DVD  |   Cribs and Toddler Beds  |   Maclaren and Bugaboo Strollers  |   Luxury and Classic watches  |   Acne Treatment
Bargain Finder USA  |   




Credit Cards | Personal Loans | Credit Card | Loans | Internet Advertising
Copyright egourmetstore.com      All Rights Reserved