Food Culture of the South
Serves 6 to 8
2 pounds boneless
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 pounds andouille sausage
cut into ¼-inch thick slices
2 medium onions
1 large green or red bell pepper
1 cup finely chopped green onions
1 cup chopped flat-leaf parsley
2 garlic cloves
3 cups long-grain rice
8 cups chicken stock
½ to 1 teaspoon ground red pepper
Garnish: 8-12 sprigs flat-leaf parsley
- Season chicken with ½ teaspoon each of salt and black pepper. Heat oil in a large dutch oven over medium-high heat. Add half the chicken and cook about 5 minutes, or until browned on all sides. Remove from pan and brown remaining chicken. Add cooked chicken back to the dutch oven, along with the sausage. Cook, stirring frequently, for 5 minutes or until browned.
- Remove contents of pan with slotted spoon and reserve. Add onions, bell pepper, ¾ cup green onions, and ½ cup chopped parsley. Cook, stirring frequently, for 5 minutes. Add garlic and rice and cook, stirring constantly, for 2 minutes over medium-high heat. Add chicken stock, chicken, sausage, remaining salt, and ground red pepper. Bring to a boil. Reduce heat, cover, and simmer for 18 minutes, or until rice is tender and liquid has been absorbed.
- Remove from heat and let stand, covered, for 5 minutes. Stir in remaining ¼ cup green onions and ½ cup chopped parsley. Garnish with parsley sprigs and serve hot.
- From David Guas, Bayou Bakery, Coffee Bar & Eatery, Arlington, VA