Okay, a lot. I get it.
But somewhere in that exaggerated, over-imaginative part of myself, I really like to pretend that I have all sorts of exotic heritage and that I make dishes that were passed down to me from my Italian mama, Russian babushka, or great-great-Southern-grandpappy… that sort of thing.
This is one of those times that I’d love to pretend I have a heritage rich in creole roots. And that this dish is one of those things I’ve been making since before I was eating solid foods. Because it’s that good.
Michael and I really can’t get enough of this. I really like to experiment in the kitchen, so we have very few meals that are frequent repeats. This little baby has made that selective, exclusive, by-invitation-only, guarded by a bouncer named Thud list.
But really, honestly, very most truly, I find that it’s nearly impossible to go wrong with kielbasa. Ever. I’ve liked everything I’ve ever tried with kielbasa. And I’m not even a big meat person. If you, too, aren’t a big meat person, I’d suggest the light or turkey varieties available. I’ve even seen meatless versions, though I haven’t tried them myself.
Anyway, what I’m getting at is this: This. Stuff. Is. Good.
Make it. ‘Nuff said.
- 1lb kielbasa sausage (I like the light or turkey versions), sliced*
- 1 tsp oil
- 2 bell peppers, any color, diced (I like to use one green and one red or orange)
- 1 small onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- ⅛-1/4tsp cayenne pepper
- 2c hot cooked rice
- 3-4c chicken broth
- In a large saucepan, brown sausage in the oil over medium-high heat. Add bell pepper, onion, celery, and a pinch of salt and pepper to the pan and stir, scraping up brown bits. Cook until softened, about 5 minutes. Add garlic and cook 1 minute more. Stir in cayenne, rice, and 3c chicken broth. Mixture will be a little soupy.
- Continue to stir, cooking over medium-high heat, allowing mixture to absorb chicken broth. Some people like this a little soupy, and only allow mixture to absorb about half of the chicken broth. I prefer it more stable, so I continue to cook until almost all liquid is absorbed (about 10 minutes). If the mixture gets too thick, add a little chicken broth, just till you reach your preferred texture.