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Ingredients:
- 1 lb. spicy brat-style sliced venison sausage
- 2 Tbs. butter or margarine
- 1 cup sliced green onions
- 1 green pepper, seeded and chopped; approx. 1 cup
- 1/2 cup snipped fresh parsley
- 2 cloves minced garlic
- 1 can tomato sauce; 15 oz.
- 1 can condensed chicken broth; 10-3/4 oz.
- 1 can stewed tomatos, chopped; 16 oz.
- 1 pkg. frozen cut okra; 16 oz.
- 1 tsp. Worcestershire sauce
- 1/2 tsp. dried oregano leaves
- 1/2 tsp. dried basil leaves
- 1/2 tsp. dried thyme leaves
- 1/4 tsp. cayenne pepper
- 1 bay leaf
- White rice; cooked per pkg. instructions
Directions: In a stockpot or 6-quart Dutch oven, cook sausages on medium for 5 to 7 minutes or until browned. Stir occasionally. Drain and set sausage aside on paper towels to absorb excess oil.
In the same pot, melt butter (or margarine) over medium heat. Saute´ onions, green pepper, parsley and garlic until tender. Add remaining ingredients, excluding the rice, increase heat and bring to a boil, stirring occasionally. Reduce heat and simmer for around 20 minutes or until okra is tender. Discard bay leaf. Serve over bed of rice. 4 to 6 servings.
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