---------- Recipe via Meal-Master (tm) v8.05

      Title: Susanna's "Sort-Of" Jambalaya
 Categories: Cajun
      Yield: 4 Servings

      2 lb Smoked kielbasa *
      1    Huge Spanish onion; cut into
           -large chunks
      1    Green bell pepper; cut into
           -large chunks
      1    Red bell pepper; cut into
           -large chunks
      2 lb Plum tomatoes; up to 3 lb **
      6 oz Beer
      1 sm Can tomato paste
      1 ts Garlic; minced
      1 tb Oil
           Salt and pepper
           Garlic salt
      1 ds Red pepper flakes
           Tabasco sauce ***
           Cooked white rice

  * cut into 1" slices (I use the light kind)
  ** (fresh only, please), cut into large chunks
  *** (only for the brave)

  In large pan or pot, saute kielbasa in oil for approximately
  5 minutes over medium heat (sometimes I don't even use the oil,
  just a pan with about an ounce of beer). Add garlic, onions and
  both peppers. Cook for another 5 minutes and then add beer and
  tomatoes. Cook for another 5 minutes (do you see a pattern here?)
  and add tomato paste and rest of seasonings (including Tabasco, or
  you could let them add it themselves). Stir everything around and
  serve it over the rice (you could mix the rice in, but people seem
  to prefer it this way).

  Use a *Large* pan to cook this in. I used an 8-1/2 qt pan. The
  light kielbasa was easy enough to find. Decent tomatoes, OTOH, are
  impossible to find in the supermarket this time of year. I used two
  1 lb cans of diced tomatoes. Adjust the cooking times and
  seasonings according to your preferences. The recipe prepared one
  serving for myself at the time, another for work the next day, and
  six containers of leftovers...

  Source: The Dinner Table

  Who Susanna is is anyone's guess. M would suggest cutting things
  into small dice, not large chunks. And might agree in omitting the
  beer.

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