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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I have always loved Cajun foods but my wife doesn't like the 'kick.' In response to this, I made my traditional Jambalaya without the heat. Everyone loved this recipe and I hope you will to. Enjoy! Ingredients:
2 teaspoons olive oil |
2 boneless skinless chicken breasts, cut into bite-size pieces |
8 ounces kielbasa, diced |
1 onion, diced |
1 green bell pepper, diced |
1/2 cup diced celery |
2 tablespoons chopped garlic |
1/4 teaspoon cayenne pepper |
1/2 teaspoon onion powder |
salt and ground black pepper to taste |
2 cups uncooked white rice |
4 cups chicken stock |
3 bay leaves |
2 teaspoons worcestershire sauce |
1 teaspoon hot pepper sauce |
Directions:
1. Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.
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