YIELD: 12 servings

1 Tbsp. olive oil
3 cups green bell pepper, diced
3 cups medium onion, diced
1 Tbsp. garlic clove, minced
½ cup flour
44 oz. canned diced tomatoes, undrained
3 cups chicken or beef broth
1 Tbsp. dried thyme leaves
1.5 tsps. dried oregano
1 Tbsp. hot pepper sauce
32 oz. frozen sliced okra, thawed
24 oz. precooked sausage links, sliced
18 oz. hardwood-smoked Canadian bacon stick, cut into strips
15 oz. hot cooked rice
½ oz. parsley, chopped

1. Heat oil in a large saucepan over medium heat. Add green pepper, onion and garlic; cook 8 minutes, stirring occasionally. Add flour; cook and stir 1 minute.

2. Add tomatoes, broth, thyme, oregano and pepper sauce; bring to a simmer. Cover, simmer 10 minutes.

3. Stir in okra and sausage; simmer covered 10 minutes. Stir in bacon; simmer uncovered 3 minutes longer.

4. Portion 1 ¾ cups into shallow bowls; top each with ½ cup rice and 1 Tbsp. parsley.

Photo and Recipe: Jones Dairy Farm