Shrimp and Sausage Pilau

Ingredients

• 6 slices bacon 
• 32 ounce chicken broth 
• 2  garlic cloves minced
• 2 medium onions chopped
• 0.5 teaspoon pepper freshly ground
• 2 cups rice long-grain uncooked
• 0.5 teaspoon salt 
• 16 ounce kielbasa sausage cut into 1-inch lengths
• 1 pound shrimp fresh unpeeled

Equipment

• frying pan
• paper towels
• dutch oven

Directions

1. Peel shrimp, leaving 6 or 8 with tails on; devein, if desired.
2. Cook bacon in a large Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings in pan.
3. Drain bacon on paper towels; crumble and set aside.
4. Saut 6 to 8 shrimp with tails on in hot bacon drippings for 3 minutes or until shrimp turn pink.
5. Remove from Dutch oven; set aside.
6. Add onion and garlic; saut 5 minutes or until tender.
7. Add sausage, and cook 5 minutes or until sausage is browned.
8. Add rice, and cook, stirring constantly, 3 to 4 minutes or until rice is coated with oil.
9. Stir in 2 cups chicken broth, salt, and pepper; bring to a boil, stirring constantly. Cover, reduce heat, and simmer 10 minutes.
10. Add 1 cup broth, and cook, covered, 15 minutes, adding additional broth if necessary.
11. Arrange uncooked shrimp evenly over rice mixture in Dutch oven. Cover and cook 5 minutes; toss gently. Top with reserved shrimp with tails.
12. Remove from heat; cover, and let stand for 5 minutes.
13. Sprinkle with bacon.