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

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