Spicy Jambalaya

• 1 cup frozen corn kernals
• 1/2 lb bacon strips
• 2 bunches scallions, chopped (keep green tops separate)
• 6 cloves garlic, minced
• 1 red bell pepper, seeded and chopped
• 1 hot green pepper, seeded and chopped
• 2 medium tomatoes, seeded and chopped
• 1 TBS fresh basil, chopped
• 1 to 1-1/2 lbs raw shrimp, peeled
• 2 TBS chili powder
• 1 TBS paprika(smoked or regular)
• 1/2 cup chicken broth (1/4 cup in reserve)
• 1/4 cup pepper vodka
• 1 tsp tabasco
• salt and pepper to taste
• 4 cups steamed white rice

1. Saute' bacon in a heavy skillet until crisp. Drain on paper towels, crumble and set aside. Discard all but 2 TBS bacon drippings. Add scallion (white parts only) and cook over medium heat for 2 minutes. Add garlic and both peppers and cook for one minute. Add shrimp, tomatoes, and corn, sprinkle with chili powder and paprika. Saute' about 2 minutes until shrimp just starts to turn pink. Add 1/4 cup chicken broth, vodka, basil, and scallion tops. Simmer until slightly thickened, adding chicken broth as needed. Add tabasco, salt and pepper. Sprinkle bacon and serve over rice.

corn kernals, bacon strips, bunches scallions, garlic, red bell pepper, green pepper, tomatoes, fresh basil, shrimp, chili powder, regular, chicken broth, pepper vodka, tabasco, salt, steamed white rice

Taken from www.epicurious.com/recipes/member/views/spicy-jambalaya-50062321 (may not work)