Okra And Sausage

• Olive oil, as needed
• 1 onion, finely chopped
• 4 handfuls okra (or 2 freezer bags), stems removed and cut into 1/2-inch rounds
• 4 large tomatoes (or the equivalent in canned tomatoes)
• 1/2 cup red wine
• 2 cups jasmine rice
• one 16-ounce polska kielbasa sausage

1. Place 1 to 2 tablespoons olive oil in a pan with high rims, then once it's warm, add the chopped onion. Cook over medium heat until slightly browned, then add in the okra.
2. Cook the okra until it's slightly brighter green and has released some of its moisture, then add the tomatoes. Once the tomatoes are warm, add the red wine (but take a swig first), and bring to a simmer, uncovered until the liquid has reduced but isn't gone completely.
3. While the tomatoes simmer, cook the jasmine rice according to package directions. Cut the kielbasa into four even quarters (or smaller depending on the servings you prefer) and cook it over medium-high heat to slightly blacken the outside.
4. Serve the okra and tomatoes over the jasmine rice with a serving of kielbasa. Make sure each bite includes a little of everything!

olive oil, onion, okra, tomatoes, red wine, jasmine rice, polska kielbasa sausage

Taken from food52.com/recipes/39611-okra-and-sausage (may not work)