Ingredients

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

Directions

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.