| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Olive oil |
| 3 | c | Chopped onions |
| 2 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| 1 | c | Chopped bell peppers |
| 3 | ts | Salt; in all |
| 1 1/4 | ts | Cayenne; in all |
| 1 | lb | Andouille sausage; cut into 1/4-inch slices |
| 1 1/2 | lb | White and dark chicken meat; cut into 1 inch cubes |
| 3 | Bay leaves | |
| 3 | c | Long-grain rice |
| 6 | c | Water |
| 1 | c | Chopped green onions |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2272 Heat the oil in a large heavy pot. Add the onions, shallots, garlic, bell pepper, 2 teaspoon of the salt and 1 teaspoon of the cayenne. Stir and brown the vegetables for about 20 minutes, or until they reach a dark caramelized color. Add the sausage and continue the browning procedure, stirring often and scraping the bottom and sides of the pot to loosen any browned particles, cooking for about 15 minutes. Season the chicken with the remaining salt and cayenne. Add to the pot with the bay leaves. Add the rice and stir for 2-3 minutes. Add the water, stir, and cover. Cook for 30-35 minutes, or until the rice is tender and the liquid has been absorbed. Remove from heat and let stand 2-3 minutes. Garnish with green onions. Yield: 8 to 10 servings Posted to recipelu-digest by molony <molony@scsn.net> on Feb 20, 1998
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