CAJUN JAMBALAYA

By Beefman-2

DELICIOUS JAMBALAYA

Ingredients

• 2 TSP OLIVE OIL
• 2 BONELESS CHICKEN BREASTS
• 8 OUNCES KIELBASA DICED
• 1 SMALL RED ONION DICED
• 1 GREEN BEL PEPPER DICED
• 1/2 CUP CELERY
• 2 TBSP CHOPPED GARLIC
• 1/2 TSP CAYENNE PEPPER
• 1/2 TSP ONION POWDER
• SALT AND BLACK PEPPER TO TASTE
• 2 CUPS UNCOOKED WHITE RICE
• 4 CUPS CHICKEN STOCK
• 3 BAY LEAVES
• 2 TSP WORCESTERSHIRE SAUCE
• 1 TSP HOT PEPPER SAUCE

Preparation

Step 1

ADD OIL IN SKILLET AND HEAT OVER MEDIUM HIGH HEAT, SAUTE CHICKEN AND KIELBASA UNTIL LIGHTLY BROWNED ABOUT 5 MINUTES, STIR IN ONION, CELERY, GARLIC SEASON WITH CAYENNE ONION POWDER, SALT AND PEPPER, COOK 5 MINUTES, ADD IN RICE AND STIR IN CHICKEN STOCK AND BAY LEAVES, BRING TO A BOIL THEN REDUCE HEAT COVER AND SIMMER 20 MINUTES, STIR IN WORCESTERSHIRE SAUCE SERVE WHILE HOT