8-12 ounces turkey kielbasa, diced
1 pound elbow macaroni
1 red bell pepper, seeded and finely chopped
1 celery rib, finely chopped
4 green onions, sliced thinly
2 tablespoons cider vinegar
1 teaspoon Pain is Good Batch#218 Louisiana Style Hot Sauce
2 teaspoon Key West Spice Company Southernmost Spice Blend
1 cup mayonnaise
1/2 cup Anna Mae’s Smokey Sweet Chipotle Sauce
In a large nonstick skillet, heat 1 teaspoon canola oil over medium heat until shimmering. Add the chopped turkey kielbasa and cook until browned, about 5 minutes. Transfer the meat to a paper towel-lined plate and let it cool slightly before using in the recipe.
In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon salt and the macaroni and cook until nearly tender, about 6 minutes. Drain the pasta in a colander and rinse with cold water until cool, draining again briefly. Transfer the moist pasta to a large bowl.
Stir in the kielbasa, bell pepper, celery, green onions, vinegar, Pain is Good Batch#218 Louisiana Style Hot Sauce, Key West Spice Company Southernmost Spice Blend. Let the pasta sit for about 5 minutes to absorb the flavors. Stir in the mayonnaise and https://www.peppersofkeywest.com/shop/shop-by-sauce-type/shop-by-type-bbq/smoky-sweet-chipotle-sauce/. Season with salt and pepper to taste and serve. The salad can be covered and refrigerated for up to 2 days. Check the seasonings before serving and stir in a few tablespoons of warm water before serving, if needed to bring the salad back to it’s creamy texture.