Recipe: Snuffy's Jambalaya

SNUFFY'S JAMBALAYA

4 strips bacon
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 (8 ounce) small tomato sauce
3 cups uncooked rice
1 package (16 ounces) hot smoked sausage, sliced into 1/4 -inch slices
1 teaspoon each (or to taste)
1 teaspoon ground red cayenne pepper (or to taste)
1 teaspoon dried thyme (or to taste)
1/2 teaspoon paprika
1/2 teaspoon salt
6 cups water
1 to 2 pounds raw shrimp, cleaned, deveined

Fry bacon in a Dutch oven over medium heat, turning once, until crisp; transfer bacon to a paper towel-lined plate.

Add the onion, bell pepper and garlic to the drippings. Cook, stirring occasionally, until softened, about 4 minutes.

Stir in the tomato sauce; cook 5 minutes.

Add rice, sausage slices, red pepper, thyme, paprika and salt; stir to combine. Add the water; raise heat to medium-high. Heat to a boil. Lower heat to a simmer; cover. Cook until liquid is almost absorbed, about 15 minutes.

Add shrimp; cover. Cook until flavors come together and shrimp is cooked through, about 6 minutes. Crumble reserved bacon; stir into jambalaya.

Makes 8 servings
Adapted from source: Roots, Recipes and Reminiscences, a Family Heritage Celebration of the Laurendine, Borras, Ponquinette and Wells Family