Sausage Jambalaya

• 2 Tbsp. olive oil
• 1 1/2 c. chopped onion
• 1/2 c. chopped green onions
• 1/2 c. chopped bell pepper
• 1/4 c. chopped fresh parsley
• 1 c. tomato sauce
• 1 tsp. minced garlic
• 1 1/2 c. uncooked rice
• 1 lb. smoked sausage, sliced thick
• ground cayenne pepper to taste
• salt to taste

1. In a large skillet, heat the oil over medium heat and saute the onions, green onions, bell pepper and parsley until the onions are clear.
2. Stirring, add the tomato sauce and garlic, then the rice, salt, sausage and enough water to cover the rice by about 1-inch.
3. Cook until most of the juice is gone.
4. Reduce heat to low; cover and simmer for 1 hour; don't lift the lid for at least 45 minutes.
5. This makes a red jambalaya.
6. Makes 4 to 6 servings.

olive oil, onion, green onions, bell pepper, fresh parsley, tomato sauce, garlic, rice, sausage, ground cayenne pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=798678 (may not work)