CAJUN JUMBALAYA

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

Photo by Dale G.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

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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