Cut chicken up into small chunks and sliced kielbasa sausage. Added a tablespoon of each butter and oil to a large pot. Added chicken to the pot and sautéed for several minutes then added sausage and continued to cook several minutes. I added salt, pepper, paprika, crushed red pepper, parsley and minced onions for seasoning.
While the chicken and sausage is cooking put 3 cups of water on to boil and added 2 chicken bouillon cubes. This makes a chicken stock. If you have stock handy there's no need to boil water, just use stock. Once water boils remove from heat (you just want to melt the cubes).
Pour stock into pot with chicken and sausage and bring to a boil. Add 1 1/2 cups of rice, stir and cover. Reduce heat to low and simmer 20-30 minutes.
You can also add peppers (red & green), shrimp, tomatoes, about anything you desire to this jambalaya. This was just a quick pot I made trying to use up some stuff that was already thawed.
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