1/4 cup vegetable oil 1-1/2 cups onions, chopped 1 red bell pepper, chopped 1-1/2 teaspoon salt 1/2 teaspoon cayenne 1/2 pound gf andouille sausage, cut into 1/4 inch slices 3/4 pound chicken breast, skinless & boneless, cut into 1-inch cubes 1 bay leaf 1-1/2 cups medium-grain white rice 3 cups water 1/2 cup green onions, chopped
Heat oil in large Dutch oven over medium heat. Add onions, bell pepper, 3/4 teaspoon salt and 1/2 teaspoon cayenne. Cook, stirring often, until vegetables are caramelized and dark brown in color, about 10-15 minutes. Scrape bottom of pan to loosen any browned bits. Add sausage; cook stirring often, for about 10 minutes, scraping bottom of pan to loosen browned bits.
Season chicken with remaining salt. Add chicken and bay leaf to pan. Brown chicken on all sides for about 5-8 minutes.
Add rice and stir for 2-3 minutes to coat it evenly. Add water; stir to combine and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until rice is tender and liquid has been absorbed. Remove pan from heat and let stand, covered, for 2-3 minutes. Remove bay leaf. Garnish with green onions.