Recipe by Uncle Dobo
This recipe came from Carol, of Anchorage, AK, and was posted at the the Alaska Seafood Cookbook website from the Alaska Seafood Marketing Institute. The site suggests to serve with a cool, tangy coleslaw and plenty of cold beer-or something else to quench the fire! This recipe is moderately hot, and you can substitute less spicy sausages, if you like. If you have nice chunks of cooked salmon or halibut, or seared scallops, you can add those when you add the shrimp, too! They make a nice addition.
Top Review by Karen Elizabeth
Lacking reindeer sausage, I used chorizo sausage, and I used a chopped red pepper, otherwise, stuck to recipe and we really enjoyed this hearty jambalaya! I stuck to a dash of Tabasco for the pot, but added more separately to my plate, I enjoy a bit of heat! Thank you, Uncle Dobo, lovely recipe, definitely a keeper for me! This recipe was made for the Alphabet Soup tag game.
- 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
Directions See How It's Made
- In a large skillet or kettle, sauté the bacon, garlic, onion, and green pepper for 2 to 3 minutes.
- Add the sausages and continue to sauté 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.