adapted from Emeril Lagasse

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 sausage, cut into 1/4 inch dice

1 1/2 pounds boneless, skinless chicken breasts - cut into 1 inch cubes

3 bay leaves

3 cups medium grain white rice

6 cups water

1 cup chopped green onions

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 pot to loosen any browned particles.  Add the sausage and cook - stirring often for 15 minutes.  (I cooked the sausage first and then added it to the pot so I could drain off some of the fat).  

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, scraping the bottom of the pot.  

Add the rice and stir for 2 to 3 minutes to coat it evenly.  Add the water, stir to combine, and cover.  Cook over lo 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.