| Jambalaya |
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4 oz. Cob-Smoked Kielbasa, thinly sliced
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15 oz. Can of Black Beans
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¾ c. Diced Red Pepper
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10 oz. Can of Diced Tomatoes
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2 Minced Garlic Cloves
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14 oz. Can of Diced Chiles
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¾ c. Minced Onion
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1 tsp. Red Pepper Flakes
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7 Cups of cooked Egg Noodles (or Brown Rice)
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4 oz. Shredded Mexican Cheese
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2 tsp. Olive Oil
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| Sauté onion, bell pepper, and garlic with oil for 5 minutes. Add red pepper flakes and sauté for 1 minute. Add beans, tomatoes, chiles, and kielbasa; bringing to a boil. Reduce the heat and simmer until thick (about 8-10 minutes). Combine mixture with noodles or rice in large mixing bowl and serve in pasta or soup bowls and top with shredded cheese. SERVES 6 |
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