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sausage-shrimp Jambalaya 1 Pound Skinless Pork Link Sausage
1/2 Pound Thick Sliced Bacon, Cut Into Pieces
3 Large Onions, Chopped
1 Green Bell Pepper, Chopped
1/2 Cup Minced Parsley
2 Cloves Garlic, Minced
2 Bay Leaves
1 Teaspoon Salt
1/4 Teaspoon Thyme
1/8 Teaspoon Cayenne
1 Pound Shelled Shrimp
1 1/3 Cups Rice fry Sausage And Bacon, Stirring Frequently. Remove And Drain All But 2 Tablespoons Of Fat. Add Onions And Pepper. Cook For 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 For 15 Minutes To Dry Jambalaya. yields 8 Servings. |
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