Chicken and Sausage Jambalaya

Ingredients

• 2 pounds andouille sausage cut into 1/4-inch-thick slices
• 0.3 teaspoon pepper black divided freshly ground
• 8 cups chicken broth low-sodium homemade canned
• 1 leaf garnish: flat parsley fresh
• 1 cup flat-leaf parsley fresh divided chopped
• 1 tablespoon garlic chopped
• 1 cup green onions divided finely chopped
• 0.5 teaspoon ground pepper red
• 2 cups onions chopped
• 1 cup bell pepper green red chopped
• 3 cups rice long-grain
• 1 teaspoon salt divided
• 2 pounds chicken breasts boneless skinless chopped
• 2 tablespoons vegetable oil 

Equipment

• pot
• slotted spoon
• dutch oven

Directions

1. Season chicken with 1/2 teaspoon salt and black pepper.
2. Heat oil in a large Dutch oven over medium-high heat.
3. Add half the chicken, and cook about 5 minutes or until browned on all sides; remove from pot. Brown remaining chicken.
4. Add sausage and cooked chicken, and cook, stirring frequently, about 5 minutes or until browned; remove with slotted spoon.
5. Add onion, bell pepper, 3/4 cup green onions, and 1/2 cup parsley; cook, stirring frequently, about 5 minutes.
6. Add garlic and rice; cook, stirring constantly, 2 minutes.
7. Add broth, remaining 1/2 teaspoon salt, and ground red pepper. Bring to a boil; reduce heat, cover, and simmer 18 minutes or until rice is tender and all liquid is absorbed.
8. Remove from heat; let stand, covered, 5 minutes. Stir in remaining 1/4 cup green onions and 1/2 cup parsley.
9. Garnish, if desired, and serve hot.