Spicy Almond Jambalaya Recipe

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MEAT, POULTRY & FISH: SPICY ALMOND JAMBALAYA

1	pound spicy sausage, cut into 1-inch pieces
1	Tablespoon vegetable oil
1	each onion and green bell pepper, chopped
1/2	cup chopped celery
2	cans (14.5 ounces each) stewed tomatoes
1	cup water
1	clove garlic, minced
1/2	teaspoon oregano
1	cup long grain white rice
1/2 - 3/4	pound whole peeled shrimp
1	cup Fisher Chef's Naturals whole natural almonds, toasted

Brown sausage in oil in large, heavy casserole. Remove sausage from pan; stir in onions, green bell peppers and celery; cook until soft but not brown. Stir in stewed tomatoes, water, garlic and oregano; bring to a boil. Stir in rice. Reduce heat; cover and simmer 15 minutes, stirring frequently. Stir in shrimp and simmer for 5 minutes. Remove from heat. Stir in almonds just before serving.

Yields: 6 servings

Recipe courtesy of the Almond Board of California