½ Cup Vegetable Oil
3 Cups of Chopped Onions
1 Cup Chopped Green Bell Peppers
½ Cup Chopped Red Bell Peppers
1 Cup Chopped Celery
2 Tsp. Salt
1 ¼ Tsp. Cayenne Pepper
1 lb. Andouille Sausage (cut into ¼ inch slices)
1 ½ lbs. Boneless white and dark Chicken meat (cut into 1 inch Cubes)
3 Bay Leaves
3 Cups Medium Grain White Rice
6 Cups of Water
1 Can Diced Tomatoes and Juice
1 Cup Chopped Green Onions
1 to 2 tbs. Creole Seasoning
Heat oil in a large cast-iron pan or dutch oven over medium heat. Add the onions, peppers, celery,
2 tsp. Salt, 1 tsp cayenne.
Stirring often, Brown the vegetables for about 15-20 minutes.
Add the sausage and cook stirring often 10-15 minutes.
Season chicken with Creole seasoning
and add chicken and bay leaves to the pot. Brown the chicken for 8 -10 minutes.
Add the rice and stir for 2-3 minutes to coat evenly. Add the water and diced tomatoes, stir and cover.
Cook over medium heat for 30 minutes without stirring or until rice is tender.
Remove the pot from the heat and let stand covered 2 to 3 minutes, stir in green onions and serve.