About this recipe:I have always loved Cajun foods but my wife doesn't like the spice - so I made my traditional Jambalaya without the heat. Everyone loved this recipe and I hope you will too.
1 dessertspoon olive oil
2 skinless, boneless chicken breast fillets - cut into bite-size pieces
225g (8 oz) kielbasa or Polish sausage
1 onion, diced
1 green pepper, diced
2 stalks celery, diced
10 cloves garlic, chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon Cajun seasoning
salt and freshly ground black pepper to taste
375g (13 oz) uncooked white rice
1L (1 3/4 pints) chicken stock
3 bay leaves
1 dessertspoon Worcestershire sauce
1 teaspoon hot pepper sauce
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Method Prep:15min › Cook:30min › Ready in:45min
Heat oil in a large pot over medium high heat. Sauté chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, green pepper, celery and garlic. Season with cayenne, Cajun seasoning, salt and pepper. Cook 5 minutes, or until onion is tender and translucent.
Add rice to the pot, 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.
Kielbasa is available at your local Polish deli. If you can't find kielbasa or Polish sausage, use any other type of sausage you wish.