Shrimp Jambalaya

Ingredients

• 1-1/2 pounds medium shrimp - peels and deveined
• (Optionally) Add bay scallops, mussels or cut up Cod fish
• 1/2 Tablespoon extra-virgin Olive oil
• 4-6 jalapeños sliced
• 1 Tablespoon Cayenne pepper
• 1 Tablespoon Mrs Dash Extra Spicy seasoning
• 1 Tablespoon Tabasco sauce
• 1/2 teaspoon paprika
• 1/2 pound well cooked and drained bacon
• 1 package of Hot Sausage links, sliced
• 2 bunches green onions sliced
• 6 cloves garlic
• 1 large red Bell pepper
• 1 large Orange pepper
• 2-16 ounces canned diced tomatoes (with Garlic and Oregano)
• 1 Tablespoon fresh Basil chopped
• 2 cups chicken broth
• 1/4 cup vodka

•  Brown rice
• Texas Toast or French bread

Directions

In a large (8 quart) pot, saute bacon and sausage until well cooked and bacon is crispy, but not burnt. Place bacon and sausage on a paper towel to drain and cool. Leave the bacon grease in the pot and scrape the bottom to loosen any bacon droppings.

Add olive oil (if needed) to the bacon grease and add the white parts of the green onion. Cook over medium-high heat for 1 minute. Add the garlic, jalapeños, bell pepper and cook about 1 minute.

Slowly add the diced tomato with its sauce, chicken broth and basil and bring to a boil stirring occasionally. As soon as it begins to boil, Stir in shrimp (and other seafood), all chile powders and sauces and cook until shrimp turn pink and are cooked (about 2-3 minutes) - stir occasionally. Add the vodka (to the pot and not to your glass) and sausage, 1/2 of the remaining green onion tops and crumble the bacon on top. Cook 1 minute stirring constantly and remove from heat. Add Tabasco and salt and pepper to taste. Add remaining green onion tops as a garnish.

Serve over rice and with french bread for dipping in the sauce.