Easy Cajun Jambalya
My Knight In Shining Armor had a recipe for jambalaya that he promised me was super simple (I mean, even the recipe has the word easy in it). Well, it wasn’t difficult, but it was definitely more time consuming than I’d anticipated. I chopped up the meat and all the veggies and cooked it. I was starving by the time I realized that it had to sit for 20 minutes simmering. Ugh. When it’s 8:00 pm the last thing I want to do is watch the food simmer. Thankfully the meal was really, really good. It had the perfect amount of hotness. I should mention we subbed some New York hot links for the kielbasa it called for.
- 2 teaspoons olive oil
- 2 boneless skinless chicken breasts, cut into bite-size pieces
- 8 ounces kielbasa/New York hot links, 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
- 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.