Ingredients

　　1 pound fresh sausage

　　5 cups water

　　1 cup raw long-grain white rice

　　2 packages dry chicken noodle soup mix from a 4.2-ounce box

　　1 cup chopped onion

　　1 large green bell pepper, chopped

　　1 cup finely chopped celery

　　1/4 cup (1/2 stick) butter

　　1/2 teaspoon The Lady’s Seasoned

　　Salt

　　1 teaspoon The Lady’s House Seasoning

　　1/4 cup chopped fresh parsley

　　1/4 cup slivered almonds

　　1/8 teaspoon paprika

　　Preheat the oven to 350 degrees. Crumble the sausage and cook in a skillet over medium heat until nicely browned; drain well and set aside. In a large, heavy pot, bring the water to a boil, add the rice and soup mix, and cook for 10 minutes, stirring occasionally. Add the sausage, onion, bell pepper, celery, butter, seasonings, and parsley. Pour into a greased 2-quart casserole, top with almonds, and sprinkle with paprika. Bake the casserole for 40 to 50 minutes, or until all liquid is absorbed.

　　Paula Deen's Kitchen Classics