Pierogies Jambalaya

Submitted by Foxxyladyone

"A different twist to jambalaya."

 

• Ready In: 41mins
• Ingredients: 11
• 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 1/2 ounce) 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 (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.