Jambalaya Alaskan Style - cooking recipe

Ingredients

1/4 lb bacon, chopped
2 garlic cloves, minced
1 medium onion, chopped
1 medium green pepper, chopped
1/4 lb hot reindeer Polish sausage, cut in 1/4-inch slices
1/4 lb regular reindeer Polish sausage, cut in 1/4-inch slices
1 tablespoon dried parsley
1/2 teaspoon dried thyme
lemon pepper seasoning, to taste
salt & freshly ground black pepper, to taste
2 cups beef broth or 2 cups chicken broth
1 dash Tabasco sauce, to taste
1 1/4 cups long-grain rice
1 1/2 cups cooked fresh shrimp or 1 1/2 cups cooked frozen shrimp

Preparation

In a large skillet or kettle, saute the bacon, garlic, onion, and green pepper for 2 to 3 minutes.
Add the sausages and continue to saute until the onion is translucent but not golden.
Add the parsley, thyme, lemon pepper, salt and pepper, broth, and Tabasco, and bring to a boil. Reduce heat a little and let boil for 5 minutes.
Add the rice, cover, and let simmer for about 20 minutes until the liquid is absorbed and rice is tender but not mushy.
Add the cooked shrimp, stir well, and cook until shrimp are just heated through.
Serve with tangy coleslaw and Alaskan sourdough cornbread (see recipe #97438).
Makes 4 servings.