Sausage-Shrimp Jambalaya - cooking recipe

Ingredients
    1 lb. skinless pork link sausage
    1/2 lb. thick-sliced bacon, cut into pieces
    3 large onions, chopped
    1 green pepper, chopped
    1/2 c. minced parsley
    2 cloves garlic, minced
    2 bay leaves
    1 tsp. salt
    1/4 tsp. thyme
    1/8 tsp. cayenne
    1 lb. shelled shrimp
    1 1/3 c. rice
Preparation
    Fry sausage and bacon, stirring frequently.
    Remove and drain all but 2 tablespoons fat.
    Add onions and green pepper; cook 8 to 10 minutes.
    Add parsley, bacon, sausage, garlic and seasonings; mix well.
    Place shrimp over mixture.
    Do not stir.
    Pour rice over shrimp.
    Add water to barely cover rice.
    Do not stir. Cover.
    Bring to a boil.
    Reduce heat and cook 30 minutes.
    Remove cover.
    Reduce heat and continue heating 15 minutes to dry jambalaya.
    Makes 8 servings.

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