Chicken And Andouille Sausage Jambalaya

• 2 pounds boneless chicken breast skinless, rough chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper fresh ground
• 2 tablespoons vegetable oil
• 2 pounds andouille sausage 1/4" slices
• 2 onions each, medium, 1/4" dice
• 1 green bell pepper each, or red bell pepper, large, 1/4" dice
• 1 cup green onions fine chop, divided
• 1 cup leaf parsley flat-, fresh, minced, divided
• 2 cloves garlic minced
• 3 cups long-grain rice
• 8 cups chicken stock
• 1/2 teaspoon salt
• 1 teaspoon ground red pepper
• 12 sprigs flat leaf parsley to garnish

1. 1. In Dutch oven, over medium high heat add oil
2. 2. Evenly, season all sides of chicken with salt and pepper
3. 3. In Dutch oven, cook 1 pound of chicken at a time until browned on all sides, approximately 5 minutes
4. 4. Remove chicken from pan and repeat with the remaining 1 pound of chicken
5. 5. Add sausage and cooked chicken to Dutch oven
6. 6. Cook and stir frequently until browned, approximately 5 minutes
7. 7. Remove chicken and Andouille sausage from pan with slotted spoon, set aside
8. 8. If needed add oil blend, then add onions, bell pepper, 3/4 cup green onions and 1/2 cup chopped parsley
9. 9. Cook and stir frequently for 5 minutes
10. 10. Add garlic and rice to mixture and stir constantly for 2 minutes on medium high
11. 11. Add chicken stock, chicken, Andouille sausage, salt, and ground red pepper, bring to a boil
12. 12. Reduce heat to simmer, cover and cook for 18 minutes or until rice is tender and all liquid has been absorbed
13. 13. Remove from heat, let stand covered for 5 minutes
14. 14. Stir in remaining 1/4 cup green onions and 1/2 cup chopped parsley

chicken breast skinless, salt, black pepper, vegetable oil, sausage, onions, green bell pepper, green onions, parsley, garlic, longgrain rice, chicken stock, salt, ground red pepper, parsley

Taken from www.yummly.com/recipe/Chicken-and-Andouille-Sausage-Jambalaya-2255108 (may not work)