Chicken and Sausage Jambalaya - The Local Palate

Ingredients

• 2 pounds boneless
• skinless
• chicken breasts
• chopped
• 1 teaspoon salt
• divided
• ½ teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 pounds andouille sausage
• cut into ¼-inch thick slices
• 2 medium onions
• 1 large green or red bell pepper
• 1 cup finely chopped green onions
• 1 cup chopped flat-leaf parsley
• 2 garlic cloves
• 3 cups long-grain rice
• 8 cups chicken stock
• ½ to 1 teaspoon ground red pepper
• Garnish: 8-12 sprigs flat-leaf parsley