Meaty jambalaya

1 Servings

Ingredients

Quantity Ingredient
1 Stalk sliced celery
2 Diced green peppers
2 Diced jalapeno peppers
2 Onions; thinly sliced
4 tablespoons Butter
¼ pounds Bacon; chopped
2 Cloves garlic; minced
1 pounds Smoked sausage; diced
2 pounds Shrimp; peeled and deveined
1½ teaspoon Salt
1 teaspoon Hot pepper sauce; or more, to taste
1 tablespoon Garlic Pepper Sauce; or more, to taste (we order Tony Chachere's) (up to 2)
½ teaspoon Chili powder; to taste
2 teaspoons Sugar; or less, to taste
1 teaspoon Onion powder
10 ounces Beef broth (preferably homemade)
1 can Rotel tomatoes w/diced peppers
2 cups Cooked rice (up to 3)

Directions

In a large pot fry together butter and diced bacon. Add and cook celery, green peppers, jalapeno peppers and onion. Add the garlic and smoked sausage; cook 5 minutes longer. Add remaining ingredients, except for shrimp and rice, cover and cook until flavors have an opportunity to blend and develop. Right before serving, add the shrimp and cook just until they turn pink and firm.

Serve immediately with rice. Have additional hot sauce to splash on the Jambalaya available on the table. (Might want to pop open a cold brewski, though - weird as it sounds - I prefer milk! Of course, I'm in Wisconsin!) This is VERY good stuff!

Posted to Bakery-Shoppe Digest V1 #233 by "Peggy L. Makolondra" <pmakolon@...> on Sep 13, 1997

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