This is my version of a Southern dish that I just love give it a try and let me hear from ya’ll.

Patti’s Sweet Italian Sausage Jambalaya:

1 (19 ounce) package sweet Italian sausage, cut into 2-inch pieces ( you can use hot Italian sausage if you prefer but my family prefers either mild or sweet)

1/2 cup diced sweet onion

1/2 cup diced celery

1 (14.5 ounce) can diced tomatoes

1 (10 ounce) package frozen cut okra, thawed

1 cup chicken broth

1/2 cup uncooked rice (not fast cooking ie Success)

1/2 teaspoon hot sauce I prefer a Chipotle hot sauce)

1 teaspoon oregano

In a nonstick skillet over medium heat, cook sausage alone until done. Set aside. In same skillet, saute onion and celery until tender. Add cooked sausage, tomatoes, okra, chicken broth, rice, hot sauce, oregano . Stir to combine. Bring to a boil. Cover, reduce heat to low and simmer for 15 to 20 minutes or until rice is tender.

This is the closest I have been able to come to the red beans and rice a friend of mine used to prepare Give it a try and let me hear from ya’ll.

New Orleans Style Red Beans and Rice:

1 (16 oz.) package spicy sausage roll

1 red pepper, chopped

1 rib celery, chopped

1 small onion, diced

2 (16 oz) cans red kidney beans, drained

1 (14.5 oz.) can diced tomatoes with basil, garlic and oregano

1 (8 oz.) can tomato sauce

6 cups hot cooked rice

Hot sauce (optional)

In large skillet over medium heat cook sausage, red pepper, celery and onion until sausage is cooked, stirring occasionally. Stir in beans, diced tomatoes and tomato sauce. Reduce heat to low and simmer, covered, for 15 minutes. Serve over hot rice. Add hot sauce as desired.