Dice onion, bell pepper, celery stalks, carrot, and jalapeno. Set aside.
Dice garlic and set aside.
Dice chicken breast into 1 inches cubes and set aside.
Over medium heat, add olive oil to a Dutch oven.
Add diced onion, bell pepper, celery, carrot, and jalapeno to Dutch oven. Sautee for 10 minutes.
Add garlic and sauté for 5 minutes.
Add diced chicken, tomato paste, Cajun seasoning, salt & pepper. Cook for 10 minutes.
Add tomato sauce, Louisiana hot sauce, Worcestershire sauce, kidney beans, chicken broth, diced celery leaves, and bay leaf.
Reduce heat to medium low and cook for 30 minutes.
Serve over brown rice.