Jambalaya Alaskan Style Recipe

Name: Jambalaya Alaskan Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb bacon, chopped; 2 garlic cloves, minced; 1 medium onion, chopped; 1 medium green pepper, chopped; 1/4 lb hot reindeer Polish sausage, cut in 1/4-inch slices; 1/4 lb regular reindeer Polish sausage, cut in 1/4-inch slices; 1 tablespoon dried parsley; 1/2 teaspoon dried thyme; lemon pepper seasoning, to taste; salt & freshly ground black pepper, to taste; 2 cups beef broth or 2 cups chicken broth; 1 dash Tabasco sauce, to taste; 1 1/4 cups long-grain rice; 1 1/2 cups cooked fresh shrimp or 1 1/2 cups cooked frozen shrimp

Servings: persons

1/4 lb bacon, chopped
2 garlic cloves, minced
1 medium onion, chopped
1 medium green pepper, chopped
1/4 lb hot reindeer Polish sausage, cut in 1/4-inch slices
1/4 lb regular reindeer Polish sausage, cut in 1/4-inch slices
1 tablespoon dried parsley
1/2 teaspoon dried thyme
lemon pepper seasoning, to taste
salt & freshly ground black pepper, to taste
2 cups beef broth or 2 cups chicken broth
1 dash Tabasco sauce, to taste
1 1/4 cups long-grain rice
1 1/2 cups cooked fresh shrimp or 1 1/2 cups cooked frozen shrimp

1
In a large skillet or kettle, saute the bacon, garlic, onion, and green pepper for 2 to 3 minutes.
2
Add the sausages and continue to saute until the onion is translucent but not golden.
3
Add the parsley, thyme, lemon pepper, salt and pepper, broth, and Tabasco, and bring to a boil. Reduce heat a little and let boil for 5 minutes.
4
Add the rice, cover, and let simmer for about 20 minutes until the liquid is absorbed and rice is tender but not mushy.
5
Add the cooked shrimp, stir well, and cook until shrimp are just heated through.
6
Serve with tangy coleslaw and Alaskan sourdough cornbread (see recipe #97438).

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 lb bacon, chopped, 2 garlic cloves, minced, 1 medium onion, chopped, 1 medium green pepper, chopped, and more.

Yes, Jambalaya Alaskan Style falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jambalaya Alaskan Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions