Linda and Emeril's Brown Cajun Jambalaya

6 servings

2 medium onions chopped and 1 small green pepper chopped
toss with 2 tsp cajun spice (or 1 and 1/2 tsp salt and 1/2 tsp cayenne)
brown in 1/4 cup vegetable oil over medium heat in large skillet for @ 20 minutes,
stirring often and scraping pan to loosen brown particles from bottom and sides of pan

add 1/2 lb. Andouille sausage (cut lengthwise first then sliced 1/4" thick)
cook 10 -15 minutes stirring often and scraping bottom and sides of pan

add 2 large boneless chicken breasts, cut into 1" cubes,
toss with 1 tsp cajun spice (or 3/4 tsp salt and 1/4 tsp cayenne), and two bay leaves,
cook 8 - 10 minutes, stirring often, scraping bottom and sides of pan

add 1 and 1/4 cups medium grain rice, stir fry for 2 minutes to coat rice
(at this point you can proceed if you are serving soon
or turn off burner and let it sit until @ 25 minutes before serving
then turn heat back on and continue)

add 2 and 1/2 cups of chicken stock, stir to combine, then cover and cook (without stirring and peaking) over medium heat for 25- 30 minutes until rice is tender and liquid is aborbed

turn off heat and let it stand for a few minutes ...serve topped sliced green onions (optional)

I adapted this from Emeril's Lousiana Real and Rustic. This is an authentic brown jambalaya that hails from the cajun bayous... no tomatoes, no celery, no seafood. It is simply delicious! I like to use Tony Chachere's seasoning (Peter's favorite!)