HungryForever

tennessee jambalaya

This hearty kielbasa sausage stew comes from Beth’s Tennessee pal Colleen Cates. Cajun jambalaya recipes call for any meat that walks, crawls, swims, or flies! We decided this dish is the Tennessee version of Louisiana jambalaya, sans seafood! Serve over rice.

Servings

Ingredients

4slices bacon
1pounds to 1½kielbasa sausagethinly sliced
1teaspoons ½onion powder
2 15.5-ounce cans black beans with juice
2 8-ounce cans tomato sauce
1 4-ounce can green chiles
2 medium carrotsshredded
teaspoon ½Italian Seasoning
teaspoon ⅛pepper

Instructions

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.