Pierogies Jambalaya

"A different twist to jambalaya."
photo by a food.com user photo by a food.com user
Ready In:


  • 12 lb sweet Italian sausage
  • 2 tablespoons vegetable oil
  • 2 celery ribs, chopped
  • 1 green bell pepper, chopped
  • 1 garlic clove, crushed
  • 1 (14 1/2 ounce) can diced tomatoes
  • 12 teaspoon salt
  • 14 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 (17 ounce) box mrs. t's potato and cheddar pierogies
  • 1 tablespoon chopped parsley


  • 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.
  • 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.
  • 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.
  • Stir in okra; simmer 5 minutes longer or until okra is tender, stirring occasionally.
  • Preheat oven to 400°F.
  • Bake pierogies as box directed, 16 to 18 minutes. Stir in pierogies into sausage mixture. Sprinkle with chopped parsley.
  • Makes 4 servings.

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