1 pound pork bulk sausage (Hot Italian is good)
½ pound thick sliced bacon, cut into pieces
3 large onions, chopped
1 green pepper, chopped
½ cup minced parsley
1 1/3 cups rice
2 cloves garlic, minced
2 bay leaves
1 teaspoon salt
1/4 teaspoon thyme
1/8 teaspoon cayenne
1 pound shelled shrimp
Fry sausage and bacon, stirring frequently. Remove and drain all but 2 Tbsp. fat. Add onions and pepper; cook 8 to 10 minutes. Add parsley, bacon, sausage, garlic and seasonings and mix well. Place shrimp over mixture. Do not stir. Pour rice over shrimp. Add water to barely cover rice. Do not stir. Cover, bring to boil; reduce heat and cook 30 minutes. Remove cover, reduce heat and continue heating 15 minutes to dry jambalaya.
8 servings.
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