Jambalaya Alaskan Style
photo by Karen Elizabeth
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 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
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
I'm from Alaska, a Tlingit (prounounced "klingit") native American and Norwegian. I love food! If I could live on the ocean, I would. Fishing is where I find peace. My name is Darrell but my nephew calls me "Uncle Dobo" and these days many family members do, too. Someday I hope my sisters will have RecipeZaar accounts, too, so they can share their recipes with all our family members more easily. :)
I'm good friends with <a href="http://www.recipezaar.com/member/39547">Julesong</a> and her husband <a href="http://www.recipezaar.com/member/39857">Steingrim</a>, and they're great cooks. They cook a lot more "ethnic" food than I'm used to - I'm more a meat and potatoes kind of guy - but I'm coming to like some of the food styles they eat a lot.
My nephew, Julesong, and myself are collecting native Alaskan recipes these days, so you'll soon be seeing some of them appear in my list. Julesong types them up for us (and maintains my Zaar account for me). The ingredients will probably be unusual for most Americans, but I think it's important to collect the information about our Native Alaskan American heritage and share it with others. My nephew Jared collected some of them from family members while visiting Anchorage.