Chicken Jumbalaya

jumbalayaI picked up this original recipe from AllRecipes and modified it to fit my family’s tastes.  The picture to the right is how it looks before the rice starts to cook.


2 teaspoons olive oil
boneless chicken thighs, cut into bite-size pieces, and 3 sausages, diced
1 onion, diced
1/2 cup diced celery
1 red bell pepper, diced
1 green pepper, diced
1/8 teaspoon cayenne pepper
3 large garlic cloves, chopped
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 tsp parsley
1/2 teaspoon oregano
salt and ground black pepper to taste
2 cups uncooked white rice
4 cups chicken stock
bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce

 How to prepare


  1. Heat oil in a dutch oven, large pot, or very large saucepan over medium heat.
  2. Add onion and sautee until it begins to soften
  3. Add the celery and continue to sautee until the celery is soft and the onion is clear.
  4. Remove from the pot and add the garlic. Cook until aromatic.
  5. Add chicken and kielbasa and add your oregano, thyme, salt, and pepper. Cook on medium-high heat until lightly browned
  6. Stir in onion and celery, and add the red pepper.
  7. Season with cayenne pepper and onion powder.
  8. Add rice and bay leaves, then turn to maximum. When you start to hear sizzling, stir in chicken stock
  9. When everything comes to a boil, reduce heat, cover, and simmer 20 minutes, or until the rice is tender.
  10. Remove the pot from the heat and stir in the Worcestershire sauce and hot pepper sauce.
  11. Serve and enjoy!