Tennessee Jambalaya
- 4 slices bacon
- 1 to 1½ pounds kielbasa sausage, thinly sliced
- 1½ teaspoons onion powder
- 2 15.5-ounce cans black beans with juice
- 2 8-ounce cans tomato sauce
- 1 4-ounce can green chiles
- 2 medium carrots, shredded
- ½ teaspoon Italian seasoning
- ⅛ teaspoon pepper
Instructions:
- This hearty kielbasa sausage stew comes from Tennessee. Cajun jambalaya recipes call for any meat that walks, crawls, swims, or flies.
- In a large stockpot, cook the bacon until crisp and set aside. Cook the sausage in the bacon drippings until lightly browned. Stir in the onion powder, black beans, tomato sauce, chiles, carrots, and seasonings. Bring the stew to a boil, then reduce the heat and simmer, covered, for 45 minutes. Stir occasionally. Crumble the bacon and sprinkle on top of the stew before serving. Serve over rice.