Andouille & Chicken Jambalaya

Today is bitter cold here in MN so I thought I would post something comforting and warming!

This is my mom's Jambalaya recipe and on one of my husbands favorites.

Ingredients:

½ c. Vegetable Oil
3 c. Onion, chopped
1 c. Green Bell Pepper, chopped
3 tsp. Salt, divided
1 ¼ tsp. Cayenne, divided
1 lb. Andouille Sausage, cut
                 crosswise into 1 inch pieces
1 ½ lbs. Boneless which chicken
                 breast, cut into 1 inch cubes
3 Bay Leaves
3 c. Medium Grain White Rice
6 c. Water
1 c. Green Onion, chopped

1.Heat oil in large cast iron Dutch oven over medium heat.  Add onion, bell peppers, 2 tsp. salt and 1 tsp. cayenne.  Stirring often, brown vegetables for about 20 minutes, or until they are caramelized and dark brown in color.  Scrape the bottom and sides of the pot to loosen any browned particles.  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.

2.Season the chicken with the remaining 1 tsp. salt and ¼ tsp. cayenne.  Add the chicken and the bay leaves to the pot.  Brown the chicken for 8-10 minutes, scraping the bottom of the pot to loosen browned particles.

3.Add the rice and stir for 2-3 minutes to coat evenly.  Add water, stir to combine, and cover.  Cook over medium heat for 30-35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed.  Remove the pot from heat and let stand, covered, for 2-3 minutes.  Remove bay leaves and stir in green onions.  Serve.