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Sausage-Shrimp Jambalaya

Sausage and Shrimp Jambalaya


  • 1 pound skinless pork link sausage
  • 1/2 pound thick sliced bacon, cut into pieces
  • 3 large onions, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup minced parsley
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/4 teaspoon thyme
  • 1/8 teaspoon cayenne
  • 1 pound shelled shrimp
  • 1 1/3 cups rice


  1. Fry sausage and bacon, stirring frequently.
  2. Remove and drain all but 2 tablespoons of fat.
  3. Add onions and pepper. Cook for 8 to 10 minutes.
  4. Add parsley, bacon, sausage, garlic, and seasonings; mix well.
  5. Place shrimp over mixture. Do not stir.
  6. Pour rice over shrimp. Add water to barely cover rice. Do not stir. Cover. Bring to a boil; reduce heat and cook for 30 minutes.
  7. Remove cover. Reduce heat and continue heating for 15 minutes to dry Jambalaya.

Yield: 8 servings

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