Pierogies Jambalaya

• 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

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 400u0b0F.
6. Bake pierogies as box directed, 16 to 18 minutes. Stir in pierogies into sausage mixture. Sprinkle with chopped parsley.
7. Makes 4 servings.

sweet italian sausage, vegetable oil, celery, green bell pepper, garlic, tomatoes, salt, tabasco sauce, okra, pierogies, parsley

Taken from www.food.com/recipe/pierogies-jambalaya-296734 (may not work)