Jambalaya
AuthorMelissa Harvey
Heat 6-quart cast-iron Dutch oven over medium-high heat. Pour vegetable oil into the bottom of the pot.
Brown the sausage first. After it's browned, remove the sausage from the pot and set it aside.
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.
Reduce heat to medium and cook bell pepper and chopped onions until they are dark but not burned. (Do not add the green onions.)
When vegetables have finished cooking, pour 1 cup of chicken broth into the pot and deglaze any fond from the bottom.
Add the chicken and sausage back to the pot. Increase heat to high. Pour in the remaining broth and bring to a boil.
Add rice and parsley to the pot, but do not stir. Reduce heat to low, cover, and simmer for 15 minutes.
Stir in 1/2 the green onions. Cover and cook an additional 10-15 minutes until the rice is done.
Garnish with additional green onions to serve.
Ingredients
Directions
Heat 6-quart cast-iron Dutch oven over medium-high heat. Pour vegetable oil into the bottom of the pot.
Brown the sausage first. After it's browned, remove the sausage from the pot and set it aside.
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.
Reduce heat to medium and cook bell pepper and chopped onions until they are dark but not burned. (Do not add the green onions.)
When vegetables have finished cooking, pour 1 cup of chicken broth into the pot and deglaze any fond from the bottom.
Add the chicken and sausage back to the pot. Increase heat to high. Pour in the remaining broth and bring to a boil.
Add rice and parsley to the pot, but do not stir. Reduce heat to low, cover, and simmer for 15 minutes.
Stir in 1/2 the green onions. Cover and cook an additional 10-15 minutes until the rice is done.
Garnish with additional green onions to serve.