Jambalaya

This is the batch size I normally make for 2-3 people and should give you plenty of leftovers..

2 pounds turkey polska kielbasa. (or andouille, if you prefer it spicier)
1 green bell pepper
1 Vidalia onion
2 cups white rice
1 28 oz can diced tomatoes.
1 14 oz can tomato sauce

Seasoning for Rice:
2 tsp onion powder
2 Tbsp dried parsley
2 Tbsp beef bouillion granules
1 tsp dried thyme leaves
1 tsp garlic powder
1 tsp ground black pepper
1/2 tsp cayenne pepper
1/2 tsp salt
1 Tbsp paprika
1 Tbsp oregeno
1 bay leaf

Mix seasonings and rice in a bowl, add to large pot.  Add can of diced tomatoes (drained) and tomato sauce.  Add 4 cups of water and heat to boiling.  Reduce heat to low, cover and simmer for 20 minutes.
Dice the onion and pepper and saute in olive oil in a large skillet until lightly carmelized.  Remove them from the skillet.  Slice the sausages and brown them in the skillet.
When rice is done, let sit for 5 minutes before removing the lid. Remove bay leaf.  Mix the sausage, onions, and peppers into the rice.  Done.  Voila!
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