Found this on the web for my friend, Magnus, for some shindig he was having. It turned out REALLY well and has now become a staple in his recipe repetoire.
Andouille and Chicken Jambalaya
1/2 cup vegetable oil
3 cups chopped onions
1 cup chopped bell peppers
3 teaspoons salt
1 1/4 teaspoons cayenne
1 pound andouille, chorizo, or other smoked sausage cut crosswise
into 1/4 inch slices
1 1/2 pounds boneless white and dark chicken meat, cut into 1 inch
cubes
3 bay leaves
3 cups medium-grain white rice
6 cups water
1 cup chopped green onions
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 pt 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. 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.
