Easy Cajun Jambalaya

Ingredients:

2 t. olive oil

2 skinless, boneless chicken breasts, cut into bite-size pieces *

8-oz. kielbasa, diced (aka: Polish sausage. Think U-shaped meat at the market)

1 onion, diced

1 green bell pepper, diced

1/2 c. celery, diced

2 T. chopped garlic **

1/4 t. cayenne pepper

1/2 t. onion powder

3/4 t. salt

1/4 t. black pepper

2 c. uncooked white rice

4 c. chicken broth

3 bay leaves

4 t. Worcestershire sauce

2 t. hot pepper sauce

* We went to the beach today and was just feeling WAY too tired to thaw, cook, and cut chicken. So, I just used canned chicken instead.

** Didn't have any garlic on hand, so I just used minced garlic. Actually, I never have garlic on hand. I always use minced garlic.

Recipe:

1. Heat oil in a large saucepan over medium-high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes

2. Stir in onion, bell pepper, celery, and garlic.

3. Season with cayenne, onion powder, salt, and pepper. Cook 3 minutes or until onion is tender and translucent.

4. Add rice; stir in chicken broth, bay leaves, Worcestershire sauce, and hot pepper sauce.

5. Bring to a boil, reduce heat, cover, and simmer about 18 minutes or until rice is tender. Discard bay leaves before serving.

Rating: 3.5 of 5

Loved the kick in this! Not too much, not too little. I was pleasantly surprised by this dish. I was also surprised at how big of a batch this makes. For some reason, 2 c. of rise and 4 c. of broth didn't set off the "cut the recipe in half" alarm in my head. So, now we have a witche's kettle sized jambalaya dish. I also like the kielbasa and chicken combo. The veggies were perfect and I couldn't really tell the bell peppers were bell peppers.

Source: AllRecipe Dinner Tonight, pg. 46