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