4 slices bacon, cut in half
1 to 1 1/2 pounds kielbasa sausage, thinly sliced
Two 15.5-ounce cans black beans with juice
Two 8-ounce cans tomato sauce
One 4-ounce can green chiles
1 1/2 teaspoons onion powder
1/2 teaspoon Italian seasoning
2 medium carrots, shredded
3 cups chicken stock
1 cup wild rice
1 bay leaf
Hot sauce, to taste
For the jambalaya: In a large stockpot or Dutch oven, cook the bacon until crisp and set aside. Cook the sausage in the bacon drippings until lightly browned. Stir in the black beans, tomato sauce, chiles, onion powder, Italian seasoning, carrots and some black pepper. Bring to a boil, then reduce the heat and simmer, covered, for 45 minutes. Stir occasionally.
For the wild rice: Meanwhile, bring the chicken stock to a boil in a saucepan and add the rice, bay leaf and hot sauce. Reduce to a simmer, cover and simmer for 45 minutes. Turn off the heat and let steam for 5 minutes. Remove the lid and fluff. Remove the bay leaf before serving.
Crumble the bacon and sprinkle on top of the jambalaya before serving. Serve over the wild rice.
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