Easy Cajun Jambalaya
"I have always loved Cajun foods but my wife doesn't like the 'kick.' In response to this, I made my traditional Jambalaya without the heat. Everyone loved this recipe and I hope you will to. Enjoy!"
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/2 teaspoon onion powder
- 1/2 cup diced celery
- 4 cups chicken stock
- 2 teaspoons olive oil
- 2 teaspoons worcestershire sauce
- salt and ground black pepper to taste
- 1/4 teaspoon cayenne pepper
- 1 green bell pepper diced
- 3 bay leaves
- 2 boneless skinless chicken breasts cut into bite-size pieces
- 8 ounces kielbasa diced
- 1 onion, diced
- 2 tablespoons chopped garlic
- 2 cups uncooked white rice
- 1 teaspoon hot pepper sauce
- Carbohydrate 64.8565301760269 g
- Cholesterol 81.6862215681154 mg
- Fat 12.3536613192795 g
- Fiber 1.45769893640031 g
- Protein 36.0274825416169 g
- Saturated Fat 3.83206827170883 g
- Serving Size 1 1 Serving (534g)
- Sodium 1024.10637693126 mg
- Sugar 63.3988312396265 g
- Trans Fat 0.912490874870985 g
- Calories 528 calories
Directions 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.
