Jambalaya alaskan-style

Main Ingredient: Various Seafood
Course: Jams and jellies Various Main Dishes
Cuisine: Southern Creole and Cajun
Yield:

Jambalaya alaskan-style ingredients

1⁄4 lb Bacon, chopped
2 garlic cloves, minced
1 med Onion, chopped
1 med Green pepper, chopped
1⁄4 lb Hot reindeer Polish sausage
-- cut in ¼" slices
1⁄4 lb Reindeer Polish sausage
- (regular)
-- cut in ¼" slices
1 T parsley
1⁄2 t thyme
Lemon Pepper Seasoning
Salt
Pepper
2 c Beef or chicken broth
1 ds Tabasco sauce
1 1⁄4 c Long-grain rice
1 1⁄2 c Fresh or frozen shrimp
-- cooked

Cooking Jambalaya alaskan-style

1. Sautei bacon, garlic, onion and green pepper 2 to 3 minutes in large skillet or kettle.
2. Add hot and regular sausages.
3. Saute until onion is translucent but not golden.
4. Add parsley, thyme, lemon pepper, salt and pepper.
5. Add broth and tabasco sauce; bring to a boil and boil five minutes.
6. Add rice, cover and simmer 20 minutes until rice is tender but not mushy.
7. Stiri in shrimp and heat until just heated through.
8. Serves 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.
9. This recipe is moderately hot.