spicy almond jambalaya
 
makes 6 servings 
 
 
1 lb.  spicy sausage, cut into 1-inch pieces
1 Tbsp  vegetable oil
1   onion, chopped
1   green bell pepper, chopped
1/2 cup  chopped celery
2 can  (14.5 ounce each) stewed tomatoes
1 cup  water
1 clove  garlic, minced
1/2 tsp  oregano
1 cup  long grain white rice
1/2 to 3/4 lb.  whole peeled shrimp
1 cup  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; cover and simmer, 5 minutes, stirring 
frequently. remove from heat. stir in almonds just before serving. 
 
 
 
 
(ID: 73265) Mirror: rec.food.recipes: Mon, Aug 9, 2004


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