Andouille And Chicken Jambalaya

Your shrinking from this truth about hell is not due to your sympathy with people’s pain. It is due to your lack of sympathy with their pain. God is the one who is sympathetic. He is the one who gave His only begotten Son to rescue us from this misery and to inform us insistently, dogmatically, and compassionately that we are in for an awful end if we persist in unbelief. Don’t say that you feel for people when you blunt the edge of the word of the Spirit. What have you ever done that shows that you truly feel for sinners’ eternal pain? Denying the truth of God’s Word about it certainly offers them no help whatsoever.

Mark Minnick

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	Cajun	Andouille, Cajun, Chicken, Emeril, Jambalaya	10	Servings

INGREDIENTS

1/2	c	Vegetable oil
3	c	Chopped onions
1	c	Chopped bell peppers
3	t	Salt
1 1/4	t	Cayenne
1	lb	Andouille or chorizo, cut
		into 1/4" slice
1 1/2	lb	Boneless white and dark
		chicken meat cut into
		cubes
3		Bay leaves
3	c	Medium-grain white rice
6	c	Water
1	c	Green onions, chopped

INSTRUCTIONS

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. 6. 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, scrapping the bottom of the pot to  loosen
any browned particles. Add the rice and stir for 2 to 3  minutes to
coat it 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.  Recipe by: Emeril Lagasse - TVFN
Posted to recipelu-digest Volume 01 Number 433 by RecipeLu
<recipelu@geocities.com> on Jan 02, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 489 Calories From Fat: 115 Total Fat: 13.1g Cholesterol: 29.2mg Sodium: 733.2mg Potassium: 307.5mg Carbohydrates: 71.3g Fiber: 3.4g Sugar: 2.9g Protein: 19.8g