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Chicken and Andouille Jambalaya
5 Large Chicken Breast Cut Into Chunks
1/2 Cup Olive Oil
2 Cups Chopped Onions
1/2 Cup Chopped Bell Peppers
1/2 Cup Chopped Parsley |
1 Cup Chopped Green Onions
2 Lb. Andouille Sausage Sliced 1/4" Thick
3 Cups Long Grain Rice
8 Cups Water
2 Tbs. Chopped Garlic |
In a large pot brown chicken and sausage in oil. Remove
meats and add onions, peppers, parsley and green onions and sauté
until onions are clear. Stir in remaining ingredients and meats and cook
over medium heat until most of the water is gone. Reduce heat to low, cover
and simmer for 1 hour.
Serves 4-6.
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