New Orleans Creole Succotash

Creole Succotash
Ingredients
* 2 tablespoons unsalted butter
* 1 (28-ounce) can crushed tomatoes
* 1 yellow onion, chopped
* 1 green bell pepper, seeded and chopped
* 2 celery stalks, chopped
* 1 pound fresh or frozen okra, trimmed and cut crosswise into 1-inch pieces
* 1 pound fresh or frozen lima beans
* 1 pound fresh or frozen corn kernels
* 1 pound smoked sausage cut crosswise into 3/4-inch slices
* 2 bay leaves
* Pinch of dried Italian seasoning
1 1/2 teaspoons sugar
1 teaspoon paprika
1/8 teaspoon white pepper
2 teaspoons tomato paste
2-3 dashes of hot sauce
1-2 teaspoons slap yah mama seasoning
* Hot cooked rice for serving
In a large heavy-bottomed saucepan or Dutch oven over medium heat, melt the butter. Add the tomatoes, onion, bell pepper, sugar, garlic powder, paprika, white pepper, hot sauce and celery and stir to coat well in the fat. Cook, uncovered, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.
In a large heavy-bottomed saucepan or Dutch oven over medium heat, melt the butter. Add the tomatoes, onion, bell pepper, and celery and stir to coat well in the fat. Cook, uncovered, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.
Reduce the heat to low Cook, stirring often, about 15 minutes longer. Remove from the heat. Mound the rice on large plates, spoon the succotash over the rice, and serve at once.
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[@equarles8825]

Looks yummy.