Pierogies Jambalaya
A different twist to jambalaya.
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INGREDIENTS
Nutrition- 1⁄2lb sweet Italian sausage
- 2tablespoons vegetable oil
- 2
- 1
- 1
- 1(14 1/2 ounce) can diced tomatoes
- 1⁄2teaspoon salt
- 1⁄4teaspoon original Tabasco sauce
- 8
- 1(12 ounce) box mrs. t's potato and cheddar mini pierogies or (17 ounce) box mrs. t's potato and cheddar pierogies
- 1tablespoon chopped parsley
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DIRECTIONS
- 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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