New Orleans Style Jambalaya

• 1/4 cups Vegetable Oil
• 3/4 pounds Andouille Sausage, Sliced
• 2 pounds Chicken Breast, Cubed
• 1/2 teaspoons Cayenne Pepper
• 2 Tablespoons Emeril's Essence, Divided
• 3 cups Onion, Chopped
• 1 cup Green Bell Peppers, Chopped
• 2 Tablespoons Garlic, Minced
• 3 cups Long Grain White Rice
• 5 cups Chicken Stock
• 1 leaf Bay
• 1 cup Green Onion, Chopped

1. 1.
2. Heat oil in a large saucepan over medium heat.
3. Cook sausage for 5 minutes and remove from pan.
4. 2.
5. Add chicken, cayenne pepper, and half of the Emerils Essence to the pan and cook for five minutes.
6. Remove.
7. 3.
8. Add onions, bell peppers, remaining Emerils Essence, and garlic to pan and cook for 8-10 minutes, until veggies are soft.
9. 4.
10. Add rice and cook, stirring, for 3-5 minutes.
11. 5.
12. Return sausage and chicken to the pan.
13. Add chicken stock and bay leaf.
14. 6.
15. Increase heat to medium-high and bring to a boil.
16. 7.
17. Cover and reduce heat to low.
18. Simmer for 25 minutes; remove from heat.
19. 8.
20. Let stand, covered, for 10 minutes.
21. Remove bay leaf and stir in green onions.
22. Serve.

vegetable oil, sausage, chicken, cayenne pepper, onion, green bell peppers, garlic, grain white rice, chicken, green onion

Taken from tastykitchen.com/recipes/main-courses/new-orleans-style-jambalaya/ (may not work)