Jambalaya and Cornbread

With fall just around the corner, I've been in the mood for more hearty dishes.  And since it was a tad bit chilly for grilling out on Labor Day, I ditched the grill and hovered 'round the stovetop cookin' up jambalaya and cornbread.

Jambalaya
Here's what you need to get the cookin' started:

-6 cups of uncooked white rice

-1 green pepper

-2 roma tomatoes

-1/2 red onion

-1 Hilshire Farms Polska Kielbasa

-20-30 oz Contadina Tomato Sauce*

-1-1.5 tsp cayenne pepper*

-3-4 tsp Perfect Pinch McCormick Carribean Jerk Spice*

*Depending on your sauciness and spiciness preferences

Here's what you do:

-Cook rice based on packaging instructions

-Place cooked rice in a large pot, add chopped green pepper, tomato and onion

-Cut kielbasa into bite-size pieces and stir into rice and veggies

-Add 20 oz tomato sauce, 1 tsp cayenne and 3 tsp jerk spice

Here's how to cook it:

-Bring to a boil and reduce heat to low

-Cook over low heat for 30 minutes, stirring very 5-7 minutes
-Taste test after 15 minutes, and based on your preferences, add additional sauce, cayanne or jerk spice

Cornbread
Bob's Red Mill Gluten Free Cornbread

-Pick up a package of Bob's at the grocery

-Follow preparation and cooking instuctions on package

Serve and enjoy!