- 3 (or more) cups rice
- 2 kielbasa, chopped
- 2 or 3 chicken breasts, cubed
- 1 onion, diced
- 2 sweet peppers, diced
- 4 stalks celery, diced
- 5 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tbsp Cajun seasoning
- 1 tbsp tomato paste
- 1 tbsp chicken bouillon paste
- 1 can diced fire roasted tomatoes with liquid
- 2 cans dark red kidney beans, drained and rinsed
- 1 cup water
- 1 bay leaf
- salt and pepper to taste
Season chicken with salt, pepper, and some cajun seasoning and set aside.
Drizzle some oil in a large pot over medium high heat and brown chopped kielbasa in batches and set aside.
Brown the chicken pieces in the same pot in batches and set aside.
Add onion, sweet peppers, and celery to the pot and turn the heat down to medium. Stir frequently and scrape the brown bits from the bottom of the pan.
When the veggies are soft, add the garlic, thyme, oregano, and Cajun seasoning and sauté for a few more minutes.
Add the tomato paste and chicken bouillon and sauté for a few more minutes.
In a separate pot, start cooking rice.
Stir in water and fire roasted tomatoes in with vegetables. Add the beans and bay leaf. Simmer for 30 minutes. Add more chicken stock as needed.
Add chicken, sausage, and juices back to the pot and stir. Season with salt and pepper.