Pierogies Jambalaya

A different twist to jambalaya.

• Ready In: 41 mins
• Serves: 4

Ingredients

• 1⁄2 lb  sweet Italian sausage
• 2  tablespoons  vegetable oil
• 2  celery ribs, chopped
• 1  green bell pepper, chopped
• 1  garlic clove, crushed
• 1 (14 1/2ounce) can diced tomatoes
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon  original Tabasco sauce
• 8  ounces okra, cut into 2 inch pieces
• 1 (12 ounce) box  mrs. t's potato and cheddar mini  pierogies or 1 (17 ounce) box  mrs. t's  potato and cheddar pierogies
• 1  tablespoon  chopped parsley

Directions

1. Remove casings from sausage. Cook sausage in a 12 inch skillet over medium-high heat until lightly browned on all sides, stirring occasionally. With a slotted spoon, remove to bowl.
2. Add oil to drippings remaining in skillet; cover over medium heat. Add celery, green bell pepper, onion, and garlic; cook until just tender, about 5 minutes, stirring occasionally.
3. Stir in tomatoes with their liquid, salt, and Tabasco sauce. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes.
4. Stir in okra; simmer 5 minutes longer or until okra is tender, stirring occasionally.
5. Preheat oven to 400°F.
6. Bake pierogies as box directed, 16 to 18 minutes. Stir in pierogies into sausage mixture. Sprinkle with chopped parsley.
7. Makes 4 servings.