Start by melting butter. In a large pot, melt the butter over medium heat.

Brown the kielbasa. Add the sliced kielbasa to the pot and cook until it's nicely browned.

Sauté onion and garlic. Toss in the diced onion and minced garlic, cooking for about a minute until fragrant.

Add veggies. Put in the diced celery, red bell pepper, and green bell pepper, cooking until they're tender.

Season well. Mix in the Cajun seasoning, salt, and pepper, coating the vegetables evenly.

Combine tomatoes and paste. Stir in the undrained diced tomatoes and tomato paste into the pot.

Pour in stock and simmer. Gradually add the chicken stock and bay leaves, then bring the mixture to a boil before reducing to a simmer.

Add rice and meat. Stir in the instant rice and cooked chicken or turkey, simmering until the rice is fully cooked.

Finalize and serve. Once the rice is tender, remove the bay leaves, and your Jambalaya Soup is ready to enjoy!