Shrimp Jambalaya

By ccavaletti

Ingredients

• 2-1/2 lbs small or med sized shrimp
• 4 c Uncle Ben's converted rice
• 1 large onion
• 1 large green pepper
• 3 ribs celery
• 1 clove garlic, minced
• 1 lb bacon
• 1 stick butter
• 24 oz sausage, sliced
• 1/2 - 1 Tbsp Creole Seasoning (Tony Chachere's)
• 3 tsp liquid seafood boil (Zatarain's)
• 2 Tbsp olive oil

Preparation

Step 1

Chop onion, celery and pepper. Saute with olive oil and creole seasoning for about 8 minutes.

Place in a large pot. Add minced garlic.

In a skillet, brown sausage and drain well. Chop bacon into 1/4 - 3/8" strips; brown and drain. Add sausage and bacon to vegetables.

Add 2 cups water and stir.

Layer peeled shrimp on top of mixture. Then layer rice.

Mix seafood boil in 6 cups water; pour over mixture. Quarter butter and place on top of rice. Cover and cook on low 35-45 minutes or until all water is absorbed.

Mix all layers together and serve.