Sausage Jambalaya from The Justin Wilson Gourmet and Gourmand Cookbook by Justin Wilson

Ingredients

• 3 cups rice, long grain
• 2 lbs. smoked sausage or andouille, sliced thick
• 2 8-oz. cans tomato sauce
• 3 cups onions, chopped
• 2 cups bell pepper, chopped
• 1 tsp. garlic, minced
• ¼ cup parsley, chopped
• Louisiana hot sauce
• Salt to taste
• Olive oil to sauté onion
• 2 cups dry white wine
• Water