This recipe is loosely based on one from allrecipes.com. I cooked the rice separate from the jambalaya in order to use instant rice (for ease of cooking on a camp-out). I also added diced tomatoes because that is the way I like it. This version is lightly spiced, in response to those a little more sensitive to pepper.

Ingredients:

• 2 teaspoons olive oil
• 2 boneless skinless chicken breasts, cut into bite-size pieces
• 8 ounces smoked sausage, 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 powder1 14.5 oz can diced tomatoes
• salt and ground black pepper to taste
• 3 bay leave
• 2 teaspoons Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 2 cups chicken stock
• 4 cups instant white rice
• 4 cups chicken stock

Directions

1.  Heat oil in a large pot over medium high heat.
2. Saute chicken and sausage until lightly browned, about 5 minutes.
3. Stir in onion, bell pepper, celery and garlic.
4. Season with cayenne, onion powder, salt and pepper.
5. Cook 5 minutes, or until onion is tender and translucent.
6. Add chicken stock and bay leaves.
7. Bring to a boil, then reduce heat, cover, and simmer 20 minutes.
8. Stir in the Worcestershire sauce and hot pepper sauce.
9. Prepare rice according to directions.
10. Serve over rice.

Serves: 6

Notes:  You can use 2 pounds of chicken tenders instead of the chicken breasts.