Kielbasa & Vegetable Jambalaya

Recipe adapted from Bon Appétit

Now that the weather has turned cold, it's time to cook the recipes I save for wintertime. This recipe is especially good for early-week cooking because the leftovers keep giving all week long.

Ingredients: *Serves 10

12 oz. cooked turkey Kielbasa
12 oz. applewood smoked ham steak
3 medium yellow onions
1 tsp. canola oil
2 cloves garlic
1 red bell pepper
2 green bell pepper
3 celery stocks
3 medium carrots, peeled
28 oz. diced tomatoes, drained
2 1/2 c. low-sodium chicken broth
2 1/2 c. long-grain rice
1 tbs. paprika
1 tbs. smoked paprika
1 tbs. chili powder
1 tbs. fresh thyme
1/4 tsp. cayenne pepper

Directions:

Pre-heat oven to 350 degrees. Cut kielbasa at angle into 1/4 inch slices. Cube ham steak. Brown together in saucepan. Remove from saucepan and set aside. Dice onions and sauté in oil until browned. Mince garlic and add to saucepan for 1 minute. Remove from heat.

Rough chop peppers, celery and carrots and combine in large pot. Cook vegetables on medium heat for 8-10 minutes. Add kielbasa, ham, onions and tomatoes. Stir in paprika, chili powder, thyme and cayenne pepper.

Add broth to pot and stir in rice. Bring to boil. Remove pot from stovetop heat and place in oven for 45 minutes or until liquid has been absorbed. Serve hot and enjoy.