Ahira's Hangar

Tonight was kielbasa night. I always make kielbasa the same. Pan sautéed with Kraft blue box and peas on the side. Tonight Hyperception said he wanted something different done with it. More along the lines of jambalaya.

I was skeptical, as Beorn really prefers his food bland and separate. But I figured we could give a recipe a try, if I could find one. So I searched and found recipe. But, by the time I found it, it was too late to do it in the crockpot. So I, Miss “never tweak a recipe without making it totally per directions the first time,” attempted to make it on the stove top…

…and it was a big hit! I’ve been told to hold on tight to this one, by both Hyperception and Beorn.

So, here is what I did.

Cajun Sausage and Rice

24 oz Kielbasa sausage, cut in 1/4" slices
2 (14 1/2oz) can diced Tomatoes with liquid
1 medium Onion, diced*
1 medium Green Pepper, diced*
4 Celery stalks, thinly sliced*
2 TBS Chicken bouillon granules
2 TBS Worchestershire sauce
6 Bay leaves
2 tsp sugar
1/4 tsp Tabasco sauce

2-1/2 cups uncooked long grain white rice
3 cups water
1/2 cup chopped Parsley (optional)

*trinity

In a sauce pot, sauté kielbasa on medium high heat until it is starting to brown. Add the trinity and sauté in the kielbasa juices until limp. Add the rest of the ingredients through the Tabasco sauce, turn the heat down to medium low, and cover. Simmer for one hour.

Cook the rice in the three cups of water in a rice steamer. After the rice is finished, stir it into the sausage mixture on the stove top. Heat through, and sprinkle with parsley.

Sorry Duchess...

I use that phrase a lot over on the Galley.

Kraft brand original mac and cheese. With the powdered crap. Beorn loves it, and it's easy and cheap.