Ingredients

• 1 Tbsp. Extra Virgin Olive Oil
• 4 oz. Jumbo Yellow Onion
• 2 oz. Red Bell Pepper
• 24 g. Cajun Seasoning
• 4 oz. Andouille Sausage
• 1 ea. Whole Bay Leave
• 1 cup Jasmine Rice
• 1 lb. 8/10 Head-on “Bikini” Shrimp
• 1/2 lb. Hickory Smoked Bacon 14-18 per lb.

Directions

1. In a large carbon steel pan, heat oil over medium heat. Add onions, peppers, Cajun seasoning, salt and pepper and saute until thoroughly caramelized, approximately 15 minutes.
2. Add rice and saute for 2-3 minutes, until warm throughout. Add water and bay leaf and bring up to a simmer. Reduce heat to low and cover with a lid or foil and cook for 15-18 minutes or until rice is cooked.
3. Take a piece of bacon and wrap around center of shrimp. Place each shrimp next to one another on a lined sheet tray and cook in a 400 degree oven for 15 minutes or until crispy.
4. Arrange shrimp on top of jambalaya in a circular motion with the tails in the center and garnish with chopped parsley.