Ingredients

• 1/2 cup Olive Oil
• 3 cups Onion chopped
• 1 cup Bell Pepper chopped
• 1 Tbsp Salt
• 1 1/4 tsp Cayenne
• 1 lb Andouille Sausage or Chorizo or other smoked sausage cut crosswise into 1/4-inch slices
• 1 1/2 lbs Chicken boneless white meat, cut into 1 inch pieces
• 3 Bay Leaves
• 12 oz Organic Whole Oat Groats
• 6 cups Chicken Broth Low-Sodium, Low Fat
• 1 cup Green Onions chopped

Instructions

1. 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.
2. Add the sausage and cook, stirring often for 10-15 minutes, scraping the bottom and sides of the pot to loosen any browned particles.
3. 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, scrapping the bottom of the pot to loosen any browned particles.
4. In a separate stock pot on medium heat, add the grains and stir for 2 to 3 minutes to toast them evenly. Add the chicken broth, stir to combine, and cover. Cook over medium heat for 45 minutes, then remove grains, drain and rinse under hot water for less than 15 seconds.
5. Add grains to Dutch oven, remove the pot from the heat and let stand, covered for 15 minutes. Remove the bay leaves. Stir in the green onions. Reheat if needed and serve.