Ollie Mae Goler's Louisiana-Style Jambalaya Breakfast Rice

Ollie Mae Goler's Louisiana-Style 

              Jambalaya Breakfast Rice

Serves 8

Ingredients

1 pounds smoked sausage such as kielbasa -- thinly sliced on the
diagonal
2 tablespoons canola oil
3 celery ribs -- thinly sliced
3 green onions -- white and most of the dark green, chopped
1 onion -- chopped
1 green bell pepper -- cored, seeded and diced
3 clove garlic -- very finely chopped
1 tablespoons freshly chopped parsley
1 teaspoons ground paprika
4 leaf fresh basil -- very finely chopped (or 1 teaspoon dried)
2 leaf fresh sage -- very finely chopped (or 1 teaspoon dried, or to
taste)
2 sprig fresh thyme -- leaves only (or 1 teaspoon dried, or to taste)
4 cup cooked white rice
3/4 cup tomato sauce
1/4 cup water -- if needed
Tabasco -- optional
Coarse salt and freshly ground black pepper

Instructions

Heat a large skillet over medium-high heat. Add the sausage and cook
until the fat is rendered and the edges of the sausage are crisp and
dark brown, about 5 minutes. Remove with a slotted spoon to a warm
plate and keep warm. If not much fat has rendered, add canola oil; if
there is 1 to 2 tablespoons of fat from the sausage, simply proceed
with recipe.

Add the celery, green onion, onion and bell pepper. Cook until the
vegetables are softened and the onion is translucent, 3 to 5 minutes.
Add the garlic and cook until fragrant, 45 to 60 seconds. Add the
parsley, paprika, basil, sage, thyme, rice and tomato sauce. Stir to
combine. If too dry, add water and stir until moistened and
well-combined.

Reduce heat to simmer and cook until the rice is heated through and
the flavors are married, about 5 minutes. Taste and adjust for
seasoning with Tabasco, salt and pepper. Serve immediately.

Source : The recipe-riot mailer on cooking-lists.com