Easy Jambalaya

I saw this recipe come to fruition many times when Sherri made this. I have evolved this over time, with chicken broth or shrimp broth and less chicken, and using jasmine rice.
INGREDIENTS

* 2 teaspoons olive oil
* 2 boneless skinless chicken breasts, cut into bite-size pieces
* 8 ounces kielbasa, diced
* 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

DIRECTIONS

1. 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.



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