Jambalaya

Jambalaya
Yields6 Servings
Ingredients
 3 tbsp vegetable oil
 2 lbs chicken tenderloins, chopped into bite-sized pieces
 1 lb andouille sausage, chopped into bite-sized pieces
 2 cups parboiled rice
 2 onions, chopped
 1 large green bell pepper, chopped
 1 bunch of green onions, chopped and divided
 4 cups chicken broth
 ¼ cup chopped parsley
 salt and pepper to taste
Directions
1

Heat 6-quart cast-iron Dutch oven over medium-high heat. Pour vegetable oil into the bottom of the pot.

2

Brown the sausage first. After it's browned, remove the sausage from the pot and set it aside.

3

Season chicken pieces with salt and pepper. Cook chicken pieces until no longer pink and juices are clear. Remove chicken from the pot and set aside.

4

Reduce heat to medium and cook bell pepper and chopped onions until they are dark but not burned. (Do not add the green onions.)

5

When vegetables have finished cooking, pour 1 cup of chicken broth into the pot and deglaze any fond from the bottom.

6

Add the chicken and sausage back to the pot. Increase heat to high. Pour in the remaining broth and bring to a boil.

7

Add rice and parsley to the pot, but do not stir. Reduce heat to low, cover, and simmer for 15 minutes.

8

Stir in 1/2 the green onions. Cover and cook an additional 10-15 minutes until the rice is done.

9

Garnish with additional green onions to serve.

Ingredients

Ingredients
 3 tbsp vegetable oil
 2 lbs chicken tenderloins, chopped into bite-sized pieces
 1 lb andouille sausage, chopped into bite-sized pieces
 2 cups parboiled rice
 2 onions, chopped
 1 large green bell pepper, chopped
 1 bunch of green onions, chopped and divided
 4 cups chicken broth
 ¼ cup chopped parsley
 salt and pepper to taste

Directions

Directions
1

Heat 6-quart cast-iron Dutch oven over medium-high heat. Pour vegetable oil into the bottom of the pot.

2

Brown the sausage first. After it's browned, remove the sausage from the pot and set it aside.

3

Season chicken pieces with salt and pepper. Cook chicken pieces until no longer pink and juices are clear. Remove chicken from the pot and set aside.

4

Reduce heat to medium and cook bell pepper and chopped onions until they are dark but not burned. (Do not add the green onions.)

5

When vegetables have finished cooking, pour 1 cup of chicken broth into the pot and deglaze any fond from the bottom.

6

Add the chicken and sausage back to the pot. Increase heat to high. Pour in the remaining broth and bring to a boil.

7

Add rice and parsley to the pot, but do not stir. Reduce heat to low, cover, and simmer for 15 minutes.

8

Stir in 1/2 the green onions. Cover and cook an additional 10-15 minutes until the rice is done.

9

Garnish with additional green onions to serve.

Jambalaya