My partner, David, created a Jambalaya for those of us who do not like seafood. Actually, for medical reasons, he can’t eat shellfish, but I like to think he created the recipe for me. 🙂
2 pounds smoked Kielbasa (Wilshire makes a version with turkey that has far less fat, if you care about such things.)
2 medium onions, diced
4 stalks celery, diced
2 cloves of garlic, minced
1 small jar roasted red or yellow peppers, diced (or 1 small fresh pepper)
1-2 fresh Jalapeño, minced
2-28oz cans crushed or diced tomatoes (or one of each kind)
1 tsp Tabasco sauce
2 tsp Worcestershire sauce
2 TB Cajun spice blend
1 TB ground black pepper
Cayenne pepper to taste
Rosemary, basil, oregano, and Mexican spice to taste (use fresh herbs, if possible)
Place all in slow cooker (at least 5 quarts). Cook on high 4-6 hours or low 8-10 hours. Adjust seasonings.
Serve over cooked rice.