Instructions:

• In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, green bell pepper, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
• Stir in the Polska Kielbasa chunks and cook for another 5 minutes, allowing the sausage to brown slightly and infuse the mixture with its smoky flavor.
• Pour in the can of diced tomatoes (with their juices) and add the Creole seasoning, salt, and hot sauce (if using). Mix well and let it simmer for a couple of minutes to meld the flavors.
• Stir in the long grain rice, making sure it’s evenly distributed throughout the pot. Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil.
• Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the rice is tender and has absorbed the liquid. Remove the bay leaf before serving.
• Fluff the jambalaya with a fork and serve hot. Garnish with fresh parsley or green onions if desired, and enjoy this comforting dish with family or friends!