1 lb. skinless, link pork sausage
1/2 lb. thick sliced bacon, cut into pieces
3 lg. onions, chopped
1 green bell pepper, chopped
1/2 c. minced fresh parsley
2 cloves garlic, minced
2 bay leaves
1 tsp. salt
1/4 tsp. thyme
1/8 tsp. cayenne
1 lb. shelled shrimp
1 1/3 c. rice
Fry sausage and bacon, stirring frequently. Remove sausage and bacon and rain off all but 2 tablespoons fat. Add onions and bell pepper; cook for 8-10 minutes. Add parsley, bacon, sausage, garlic and seasonings. Mix well.
Place shrimp over mixture, but do NOT stir. Pour rice (uncooked) over shrimp. Add water, just enough to barely cover rice. Do NOT stir.
Cover, bring to a boil, reduce heat and cook for 30 minutes. Remove cover, reduce heat and continue heating approximately 15 minutes to "dry" the jambalaya.
Makes 8 servings.
