Cajun Jambalaya

Cajun Jambalaya

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Creative Catering's

Cajun Jambalaya

2 teaspoons butter

2 boneless skinless chicken breasts, cut

into bite-size pieces

8 ounces smoked sausage

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.

Recipe from Chef Sean McLaughlin-Creative Catering (251) 666-3133

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