| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
Polish |
Main dish, Fish |
1 |
Recipe |
INGREDIENTS
| 1/4 |
lb |
Bacon; chopped |
| 2 |
|
Garlic cloves; minced |
| 1 |
md |
Onion; chopped |
| 1 |
md |
Green pepper; chopped |
| 1/4 |
lb |
Hot reindeer Polish sausage cut in 1/4" slices |
| 1/4 |
lb |
Reindeer Polish sausage (regular) cut in 1/4" slices |
| 1 |
tb |
Parsley |
| 1/2 |
ts |
Thyme |
|
|
Lemon pepper seasoning |
|
|
Salt |
|
|
Pepper |
| 2 |
c |
Beef or chicken broth |
| 1 |
ds |
Tabasco sauce |
| 1 1/4 |
c |
Long-grain rice |
| 1 1/2 |
c |
Fresh or frozen shrimp cooked |
INSTRUCTIONS
Saute bacon, garlic, onion and green pepper 2 to 3 minutes in large skillet
or kettle. Add hot and regular sausages. Saute until onion is translucent
but not golden. Add parsley, thyme, lemon pepper, salt and pepper. Add
broth and tabasco sauce; bring to a boil and boil five minutes. Add rice,
cover and simmer 20 minutes until rice is tender but not mushy. Stir in
shrimp and heat until just heated through. Serves 4. Serve with a cool,
tangy coleslaw and plenty of cold beer-or something else to quench the
fire! Those with timid palates may want to substitute regular sausage for
the hot; those with cast-iron palates can use all hot sausage or add
tabasco sauce to taste. This recipe is moderately hot.
Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska
Seafood Marketing Institute
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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