Jambalaya Alaskan-Style Recipe - Cooking Index
Jambalaya Alaskan-Style Recipe - Cooking Index
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. This recipe is moderately hot.
Type: Fish, Shellfish| 1/4 lb | 113g / 4oz | Bacon - chopped |
| 2 | Garlic cloves - minced | |
| 1 | Onion - chopped (medium) | |
| 1 | Green pepper - chopped (medium) | |
| 1/4 lb | 113g / 4oz | Hot reindeer Polish sausage - cut 1/4" slices |
| 1/4 lb | 113g / 4oz | Regular reindeer Polish sausage - cut 1/4" slices |
| 1 tablespoon | 15ml | Parsley |
| 1/2 teaspoon | 2.5ml | Thyme |
| Lemon pepper seasoning - to taste | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 cups | 474ml | Beef or chicken broth |
| 1 | Tabasco sauce | |
| 1 1/4 cups | 200g / 7.1oz | Long-grain rice |
| 1 1/2 cups | 355ml | Fresh or frozen shrimp - cooked |
Saute bacon, garlic, onion and green pepper 2 to 3 minutes in large skillet or kettle. Add hot and regular sausages. Saute until onion is translucent but not golden.
Add parsley, thyme, lemon pepper, salt and pepper. Add broth and Tabasco sauce; bring to a boil and boil five minutes.
Add rice, cover and simmer 20 minutes until rice is tender but not mushy. Stir in shrimp and heat until just heated through.
This recipe yields 4 servings.
Source:
Alaska Seafood Marketing Institute at http://www.alaskaseafood.org
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.