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Jambalaya Alaskan Style

  • 40minutes
  • 555calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 lb bacon , chopped

  2. 2 garlic cloves , minced

  3. 1 medium onion , chopped

  4. 1 medium green pepper , chopped

  5. 1/4 lb hot reindeer Polish sausage , cut in 1/4-inch slices

  6. 1/4 lb regular reindeer Polish sausage , cut in 1/4-inch slices

  7. 1 tablespoon dried parsley

  8. 1/2 teaspoon dried thyme

  9. lemon pepper seasoning , to taste

  10. salt & freshly ground black pepper, to taste

  11. 2 cups beef broth or 2 cups chicken broth

  12. 1 dash Tabasco sauce , to taste

  13. 1 1/4 cups long-grain rice

  14. 1 1/2 cups cooked fresh shrimp or 1 1/2 cups cooked frozen shrimp

Instructions Jump to Ingredients ↑

  1. In a large skillet or kettle, sauté the bacon, garlic, onion, and green pepper for 2 to 3 minutes.

  2. Add the sausages and continue to sauté until the onion is translucent but not golden.

  3. 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.

  4. Add the rice, cover, and let simmer for about 20 minutes until the liquid is absorbed and rice is tender but not mushy.

  5. Add the cooked shrimp, stir well, and cook until shrimp are just heated through.

  6. Serve with tangy coleslaw and Alaskan sourdough cornbread (see Alaskan Sourdough Cornbread ).

  7. Makes 4 servings.

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