This Alaskan-style jambalaya is a robust and flavorful twist on the classic Cajun favorite, designed to warm you up on a chilly evening. It combines the rich, smoky depth of chopped bacon and hot reindeer Polish sausage with the bright, clean taste of fresh shrimp. The “holy trinity” of onions, green peppers, and garlic forms a savory aromatic base, while long-grain rice soaks up the beef broth and a hint of Tabasco for a perfect bite. The dish offers a wonderful texture contrast between the tender rice, firm sausage, and juicy seafood. It’s an excellent choice for a satisfying weeknight dinner or a festive gathering where you want to serve something unique yet comforting. Simple to prepare with pantry staples, this recipe brings a taste of the northern frontier to your kitchen table.
Jambalaya Alaskan-Style
Description
This Alaskan-style jambalaya is a robust and flavorful twist on the classic Cajun favorite, designed to warm you up on a chilly evening. It combines the rich, smoky depth of chopped bacon and hot reindeer Polish sausage with the bright, clean taste of fresh shrimp. The "holy trinity" of onions, green peppers, and garlic forms a savory aromatic base, while long-grain rice soaks up the beef broth and a hint of Tabasco for a perfect bite. The dish offers a wonderful texture contrast between the tender rice, firm sausage, and juicy seafood. It’s an excellent choice for a satisfying weeknight dinner or a festive gathering where you want to serve something unique yet comforting. Simple to prepare with pantry staples, this recipe brings a taste of the northern frontier to your kitchen table.Directions
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Slice the reindeer Polish sausage into 1/4-inch rounds.
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In a large skillet or kettle, sauté the chopped bacon, minced garlic, chopped onion, and chopped green pepper for 2 to 3 minutes over medium heat.
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Add the sliced hot reindeer sausage and regular sausage (if using) to the skillet.
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Continue sautéing until the onion is translucent but not golden brown.
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Stir in the parsley, thyme, lemon pepper seasoning, salt, and pepper.
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Pour in the broth and Tabasco sauce; bring the mixture to a boil and let it boil for 5 minutes.
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Add the long-grain rice, cover the skillet, and reduce heat to low to simmer for 20 minutes, or until the rice is tender but not mushy.
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Gently stir in the cooked shrimp and heat through for 1-2 minutes until warm.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 253.9kcal
- % Daily Value *
- Total Fat 18.5g29%
- Saturated Fat 6.2g31%
- Cholesterol 27.8mg10%
- Sodium 718.2mg30%
- Total Carbohydrate 4.3g2%
- Dietary Fiber 0.9g4%
- Sugars 1.9g
- Protein 16.7g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
