JAMBALAYA ALASKAN STYLE
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.
Provided by Uncle Dobo
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 555.3, Fat 29.9, SaturatedFat 10.4, Cholesterol 59, Sodium 1187.6, Carbohydrate 52.1, Fiber 1.9, Sugar 2, Protein 17.6
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