Polish Jambalaya

  • 1 (14 oz) package Klement's Founder's Select Polish, coin cut
  • 2 Tbsp. Butter
  • 3 Celery ribs, chopped
  • 1 Onion, diced
  • 1 large Green Bell Pepper, diced
  • 1 Tbsp. Minced Garlic
  • 1 cup Chicken Broth
  • 2 14oz. cans Crushed Tomatos
  • 1 cup raw Jambalaya Rice
  • 2 Tbsp. Cajun Seasoning
  • 1 JalapeƱo, finely chopped
  • Salt and Pepper to taste
  • Heat coin cut Precooked Polish Sausage over medium-high until browned.
  • In a separate skillet, heat the butter over medium-high heat. 
  • Add the onion, garlic, celery, jalapeño, and green pepper to the skillet and continue to cook until the vegetables become translucent.
  • Combine the Polish Sausage with the vegetables on medium-high heat until cooked. 
  • Add in the crushed tomatoes, chicken broth, Cajun seasoning, and salt and pepper to taste.
  • Bring the contents of your skillet to a boil, then reduce heat to a simmer for 2 minutes. 
  • In a saucepan, follow the directions of your pre-packaged jambalaya rice to cook fully. 
  • Add the rice to your skillet and cover, allowing the ingredients to simmer for 5 additional minutes. 
  • Remove skillet from heat, serve, and enjoy!
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