Smoked Sausage Jambalaya

2 lbs. pork sausage, such as kielbasa or andouille

1 medium onion, diced

1 medium red bell pepper, diced

3/4 cup celery, diced

1 1/3 cup long grain white rice

1 (32 oz.) carton chicken broth

1 (23 oz.) can diced tomatoes

2 tbsp. tomato paste

1 tsp. cayenne

3 tbsp. Creole seasoning

1 bay leaf

salt and pepper to taste

Cut sausage into 1/4 inch thick slices. Brown sausage over moderately high heat, stirring frequently. Transfer to paper towels to drain. Cook vegetables in drippings from sausage over moderate heat, stirring occasionally, until onion is softened. Stir in rice, broth, tomato product and seasonings. Bring to a boil. Cover pan and cook over low heat, approximately 10 minutes. Uncover, add sausage and continue cooking 10-15 minutes, or until rice is tender.

Serves 6.