Jambalaya Alaskan Style

• 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

1. In a large skillet or kettle, saute the bacon, garlic, onion, and green pepper for 2 to 3 minutes.
2. Add the sausages and continue to saute until the onion is translucent but not golden.
3. 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.
4. Add the rice, cover, and let simmer for about 20 minutes until the liquid is absorbed and rice is tender but not mushy.
5. Add the cooked shrimp, stir well, and cook until shrimp are just heated through.
6. Serve with tangy coleslaw and Alaskan sourdough cornbread (see recipe #97438).
7. Makes 4 servings.

bacon, garlic, onion, green pepper, sausage, regular reindeer, parsley, thyme, lemon pepper, salt, beef broth, tabasco sauce, longgrain rice, shrimp

Taken from www.food.com/recipe/jambalaya-alaskan-style-244557 (may not work)