Andouille and Chicken Jambalaya

 Here is our favorite recipe for Andouille and Chicken Jambalaya from the Mardi Gras Dinner Party post.

What is Jambalaya you ask?
         From Wikipedia:

There are many myths about the origin of the name "jambalaya." One commonly repeated folklore is that the word derives from the combination of the French "jambon" meaning ham, the French article "à la" a contraction of "à la manière de" meaning "in the style of", and "ya", thought to be of West African origin meaning rice.

This recipe is from Emeril Lagasse's book "Louisiana Real and Rustic." This and variations can be found on his website.

Andouille and Chicken Jambayala

• 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, chorizo, or other smoked sausage, cut crosswise into 1/4-inch slices
• 1 1/2 pounds boneless white and dark chicken meat, cut into 1-inch cubes
• 3 bay leaves
• 3 cups medium-grain white rice
• 6 cups water
• 1 cup chopped green onions

Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt, and 1 teaspoon of the cayenne. Stirring often, brown the 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.

Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scraping the bottom of the pot to loosen any browned particles.

Add the rice and stir for 2 to 3 minutes to coat evenly. Add the water, stir to combine, and cover. 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. Remove the bay leaves.

Stir in the green onions and serve.

Yield: 10 to 12 servings

 *Our Variation/Notes
Sometimes we we will add 8 cups water and 4 cups rice, and more chicken for larger groups. We also usually do about 2 cups green bell peppers, and we usually do about 5 bay leaves (unless you have them fresh 3 is good).
Also, in Utah and other non-southern states, it is more difficult to find Andouille sausage. You can use regular smoked sausage as well. Harmon's grocery store makes there own Andouille (about 3.99/lb).