tennessee jambalaya

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.
SERVES 6

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

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