Easy Jambalaya.

We made this on Mardi Gras, and it was really good. It's not a typical soupy kind of jambalaya, or one that is too tomato-y. It's also good with some shrimp added at the end, or substituting the shrimp for the chicken.

Easy Jambalaya

2 tsp olive oil

2 boneless skinless chicken breasts, cut into bite-size pieces

8-12 oz. smoked baby-link sausage (we use Conecuh here in southern Alabama)

1 onion, diced

1 green bell pepper, diced

1/2 cup diced celery

3-4 cloves garlic, chopped

1/4 tsp cayenne pepper

1/2 tsp onion powder

16 oz. can diced tomatoes

salt and ground black pepper to taste

2 cups uncooked white rice

4 cups chicken stock

3 bay leaves

2 tsp Worcestershire sauce

1 tsp 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, tomatoes, 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. Remove bay leaves and serve with French bread.