Jambalaya

5 slices thick cut smoked bacon 

2 large chopped yellow onion

6 cloves minced garlic

1 medium chopped green bell pepper

1 medium chopped red bell pepper

2 cups diced button mushroom

2 cups chopped green onion

3 tsp crushed red pepper

2 tbsp sea salt

4 tbsp Louisiana hot sauce

4 ½ cups water

2 lbs either shrimp (washed and peeled), cooked chopped chicken (dark), or shredded pork

1 lb sliced andouille sausage or smoked sausage

2 cups long grain rice (washed)

1 lemon

3 Bay leaves

 

In a large skillet over medium low heat add your bacon, onion, salt, and garlic. Let this sweat for about five minutes as you stir it a few times. Now add your bell pepper, mushroom, crushed red pepper, and sausage. Stir a few times more and let all these ingredients blend together for about another five minutes. Lastly, add your meat, rice, water, bay leaves, hot sauce, and lemon. Be sure to squeeze all the lemon juice out first into the skillet then just drop the whole thing in there. Bring your fire to a high heat until it begins to boil. As it is boiling cover and bring your heat down to a very low heat. In order to make sure your rice comes out fluffy do not uncover it at all for at least an hour. Add more hot sauce to taste and serve with a light beer that has a hint of lime in it. Enjoy.