My version of Rice Jambalaya

Rice Jambalaya

8 ounce smoked sausage; sliced

1 cup chopped onion

1 teaspoon salt

3 dash Tabasco sauce

8 ounce tomato sauce

1½ cup rice

1½ cup chicken stock

4 small bay leaves

Directions:

1. Melt the margarine in a large skillet over medium high heat.
2. Add the sausage and sauté for 5 minutes.
3. Add the onion, bay leaves, and seasonings. Cook, stirring occasionally, 8 to 10 minutes.
4. Stir in the tomato sauce. Add the rice and cook 5 to 6 minutes.
5. Add the stock and bring to a boil.
6. Reduce the heat and simmer until the rice is tender, about 20 minutes. Remove bay leaves before serving.

Enjoy Chubz!