This Cajun jambalaya recipe is made in the traditional way but with a little less heat. I have always loved Cajun food but my wife doesn't like spicy food. Everyone loved this recipe and I hope you will too.
Ingredients
- olive oil: 2 tsp
- boneless skinless chicken breasts: 2 piece (cut into bite-size pieces)
- ounces kielbasa: 8 piece (diced)
- onion: 1 piece (diced)
- green bell pepper: 1 piece (diced)
- celery: 0.5 cup (diced)
- garlic: 2 Tbsp (chopped)
- cayenne pepper: 0.25 tsp
- onion powder: 0.5 tsp
- salt and ground black pepper: (to taste)
- uncooked white rice: 2 cups
- chicken stock: 4 cups
- bay leaves: 3 piece
- Worcestershire sauce: 2 tsp
- hot pepper sauce: 1 tsp
Metric Conversion
Stages of cooking
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Heat oil in a large pot over medium-high heat. Add chicken and kielbasa; sauté until lightly browned, about 5 minutes.
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Stir in onion, bell pepper, celery, and garlic. Season with cayenne, onion powder, salt, and pepper; cook and stir until onion is tender and translucent, about 5 minutes.
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Add rice and stir in chicken stock and bay leaves. Bring to a boil; reduce heat, cover, and simmer for 20 minutes, or until rice is tender. Stir in Worcestershire sauce and hot pepper sauce.
