2 tbsp. olive oil
1/2 c. green onion, chopped
1/4 c. fresh parsley, chopped
1/4 tsp. garlic, minced
1 c. dry white wine
Salt to taste
1 1/2 c. onion, chopped
1/2 c. bell pepper, chopped
1 c. tomato sauce
1/4 tsp. crushed dried mint
1 1/2 c. long grain rice, uncooked
Louisiana hot sauce or cayenne pepper to taste (optional)
1 lb. smoked sausage, sliced thick or quartered

In a large, high-walled skillet, heat the oil on medium-high heat and saute onions, green onions, bell pepper, and parsley until onions are clear. Stirring, add the tomato sauce, garlic, mint and wine, then rice, salt and hot sauce (optional), smoked sausage and enough water to cover the rice by 1 inch. Cook until most of the juice is gone. Reduce the heat to low, cover and simmer for one hour. Don't lift the lid until this has been cooking at least 45 minutes. This makes a red jambalaya.