Jambalaya alaskan-style

Yield: 1 Recipe

Measure Ingredient
¼ pounds Bacon; chopped
2 \N Garlic cloves; minced
1 medium Onion; chopped
1 medium Green pepper; chopped
¼ pounds Hot reindeer Polish sausage cut in 1/4\" slices
¼ pounds Reindeer Polish sausage (regular) cut in 1/4\" slices
1 tablespoon Parsley
½ teaspoon Thyme
\N \N Lemon pepper seasoning
\N \N Salt
\N \N Pepper
2 cups Beef or chicken broth
1 dash Tabasco sauce
1¼ cup Long-grain rice
1½ cup Fresh or frozen shrimp cooked

Saute bacon, garlic, onion and green pepper 2 to 3 minutes in large skillet or kettle. Add hot and regular sausages. Saute until onion is translucent but not golden. Add parsley, thyme, lemon pepper, salt and pepper. Add broth and tabasco sauce; bring to a boil and boil five minutes. Add rice, cover and simmer 20 minutes until rice is tender but not mushy. Stir in shrimp and heat until just heated through. Serves 4. Serve with a cool, tangy coleslaw and plenty of cold beer-or something else to quench the fire! Those with timid palates may want to substitute regular sausage for the hot; those with cast-iron palates can use all hot sausage or add tabasco sauce to taste. This recipe is moderately hot.

Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska Seafood Marketing Institute

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