Sausage-Shrimp Jambalaya

• 1 lb. skinless pork link sausage
• 1/2 lb. thick-sliced bacon, cut into pieces
• 3 large onions, chopped
• 1 green pepper, chopped
• 1/2 c. minced parsley
• 2 cloves garlic, minced
• 2 bay leaves
• 1 tsp. salt
• 1/4 tsp. thyme
• 1/8 tsp. cayenne
• 1 lb. shelled shrimp
• 1 1/3 c. rice

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

pork, bacon, onions, green pepper, parsley, garlic, bay leaves, salt, thyme, cayenne, shrimp, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=370963 (may not work)