Jambalaya

By arthurlemay

Ingredients

• 3 tableespoons olive oil
• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 pound kielbasa, chopped
• 2 medium onions, diced
• 1 green pepper, diced
• 4 stalks celery, diced
• 4 tablespoons garlic, diced
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon onion powder
• 1 pinch salt, to taste
• 1 pinch black pepper, to taste
• 2 cups rice, uncooked
• 4 cups chicken stock
• 3 bay leaves
• 3 tablespoons Worcestershire sauce
• 1-2 teaspoons hot pepper saucce

Details

Servings 10

Preparation

Step 1

in a large skillet over medium high heat, heat the olive oil. Add the chicken and kielbasa and saute until lightly browned, about 7 minutes. Stir in the onion, bell pepper, celery and garlic. Season with the cayenne pepper, onion powder, salt and pepper. Saute an additional 5 minutes or until the onion is translucent.

Transfer meat and vegetables to a crockpot set to medium heat. Add rice and chicken stock and bay leaves. Stir in Worcestershire sauce and hot pepper sauce. Simmer for 30-40 minutes.

Serve hot.