If you know me, then you would know that I like to cook a bit. I don’t do much cooking inside on the stove, I’m mostly an outside grill master. Or a master of the fish fryer. But when I do stay inside and cook something up, it’s usually pretty good.
I’d like to introduce to you the Copeland Cajun Jambalaya!
Ingredients
- 2 teaspoons olive oil
- 2 boneless skinless chicken breasts, cut into bite-size pieces
- 8 ounces kielbasa, diced
- 6-8 jumbo raw shrimp cut in half
- 1 onion, diced
- 1 green bell pepper, diced
- 2 tablespoons minced garlic
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 2 cups uncooked white long-grain rice
- 3 cups chicken broth
- 3 bay leaves
- 1 can Rotel with green chilis
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Louisiana hot sauce
- salt and ground black pepper
Directions:
- Heat olive oil in a large pot over medium high heat.
- Saute chicken and kielbasa until lightly browned, about 5 minutes.
- Stir in onion, bell pepper 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 broth, Rotel 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.
- Serves 6.
Here are some photos so you can better see how everything is prepared.
