Quick Smoked Sausage Jambalaya

1 pound kielbasa smoked sausage, cut into 1⁄4-inch slices or use low-fat kielbasa smoked sausage, cut into 1⁄4-inch slices
1 cup chopped red onion
1 cup chopped green pepper
1/2 cup chopped celery
1 1/2 cups long-grain white rice
1 1/3 cups low-salt chicken broth
1 (15-ounce) can stewed tomatoes, (Cajun recipe preferred)
1/2 tsp. thyme
1/4 tsp. cayenne pepper
1/8 tsp. ground cloves

Over moderate-high heat, brown kielbasa in a 5-quart heavy saucepan, stir frequently. When the sausage is brown, transfer with a slotted spoon to a paper towel lined bowl. Reserve 1 tablespoon of pan drippings but discard any other drippings.

Return pan drippings to saucepan and add onion, green pepper and celery. Sauté over moderate-high heat, stirring occasionally until onion is soft.

Stir in the rice, chicken broth, tomatoes with their juices, herbs and spices. Cover pan and simmer over low heat for about 10 minutes.

Return sausage to the saucepan and continue to simmer for about 5 minutes until all the liquid is absorbed and the rice is tender. Serve immediately in heated shallow bowls.

Note: The addition of ground cloves enhances this quick and easy Creole recipe. Serve immediately to get the full flavor of the cloves.

Servings: 4
Source: National Hot Dog and Sausage Council