Jambalaya alaskan-style

1 Recipe

Ingredients

QuantityIngredient
¼poundsBacon; chopped
2Garlic cloves; minced
1mediumOnion; chopped
1mediumGreen pepper; chopped
¼poundsHot reindeer Polish sausage cut in 1/4\" slices
¼poundsReindeer Polish sausage (regular) cut in 1/4\" slices
1tablespoonParsley
½teaspoonThyme
Lemon pepper seasoning
Salt
Pepper
2cupsBeef or chicken broth
1dashTabasco sauce
cupLong-grain rice
cupFresh or frozen shrimp cooked

Directions

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