Brown Rice Jambalaya

3 small yellow onions peeled and chopped
2 red bell peppers seeded and chopped
1/2 cup canola oil
Kosher salt
Cayenne pepper
1 pound andouille sausage (the smoked, fully cooked kind) sliced on an angle
1 1/2 pound boneless, skinless chicken breast, cut into chunks
3 cups short grain brown rice
3 bay leaves
6 cups water
Chopped green onion

Heat the canola oil in a heavy dutch oven over medium heat.  Add the onions and peppers and about 1 teaspoon each of salt and cayenne pepper.  Allow to cook, stirring occasionally, until well caramelized.  Scrape the brown bits from the side and bottom of the pan while cooking.  This should take about 10 – 15 minutes.  Add the sausage and continue to cook for 10 more minutes, stirring occasionally.  Season the chicken with about a teaspoon of the salt and 1/2 teaspoon of the cayenne pepper and add to the pot, again stirring occasionally, until the chicken is cooked, about 10 minutes.  Add the rice and the bay leaves and stir until well combined, then add the water and cover the pot.  Cook for 45 minutes covered.  Check the pot and if there is still liquid (there was in my pot) leave the cover off and turn the heat up until the liquid has boiled away.  Do not stir!  My Husband’s favorite part if the blackened bits of rice at the bottom of the pan.  Turn off the heat and stir in the green onions and serve with your favorite hot sauce.