In a large dutch oven, melt butter over medium heat. Add the sliced kielbasa and cook until browned. Add in the onion and garlic and cook for 1 minute.
2 tablespoons unsalted butter, 14 ounces kielbasa, 1/2 yellow onion, 2 cloves of garlic
Add in the celery, red pepper, and green pepper. Stir and sauté until the vegetables are tender, about 5 to 7 minutes.
2 celery ribs, 1 red pepper, 1 green pepper
Stir in the Cajun seasoning, and season with salt and pepper. Stir to coat the vegetables. Stir in the diced tomatoes and the tomato paste.
2 tablespoons Cajun seasoning, 28 ounces can diced tomatoes, 2 tablespoons tomato paste
Slowly add the chicken stock. Throw in the bay leaves. Bring to a boil and simmer for 10 minutes.
6 cups chicken stock
Stir in the rice and cooked chicken/turkey. Simmer until the rice is tender, about five minutes. Remove bay leaves and serve.
1 cup instant rice, 2 cups cooked chicken or turkey