Bayou Okra Sausage Stew

• 1 pound smoked sausage, halved lengthwise and cut into 1/4-inch slices
• 2 large onions, chopped
• 1 large green pepper, chopped
• 8 green onions, sliced
• 1 cup minced fresh parsley
• 1/4 cup olive oil
• 6 garlic cloves, minced
• 1 cup white wine
• 1 can (28 ounces) diced tomatoes, undrained
• 1 package (16 ounces) frozen sliced okra
• 1 can (8 ounces) tomato sauce
• 2 tablespoons soy sauce
• 1 tablespoon Louisiana-style hot sauce
• Hot cooked rice

1. In a Dutch oven, saute the first five ingredients in oil until the vegetables are tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
2. Stir in the tomatoes, okra, tomato sauce, soy sauce and hot sauce; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until okra is tender. Serve with rice.
3. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with rice.

sausage, onions, green pepper, green onions, parsley, olive oil, garlic, white wine, tomatoes, okra, tomato sauce, soy sauce, hot sauce, rice

Taken from www.tasteofhome.com/recipes/bayou-okra-sausage-stew/ (may not work)