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Maine Lobster Jambalaya

(Serves 6-8)

1 pound smoked sausage (cut into ½" slices)
¼ cup bacon fat or butter
3 Tablespoons flour
2 each medium onions, coarsely chopped
1 each red bell pepper, chopped
3 each cloves garlic, minced
1 bunch scallions, tops and bottoms, chopped (about 1½ cups)
¼ cup finely chopped parsley
1 teaspoon celery salt
1 teaspoon cayenne pepper
1 teaspoon thyme
½ teaspoon basil
2 cups rice, uncooked
3 cups chicken stock
1 pound Maine lobster meat, cooked and cut into pieces

Stir-fry sliced sausage in bacon drippings in large, heavy kettle over moderately high heat for 5 minutes. Remove to bowl with slotted spoon. Whisk in flour and cook 2-3 minutes to make a rich, brown roux. Add onion and garlic and stir-fry for 10 minutes until golden brown. Add sausage, scallions and chopped pepper along with spices and uncooked rice. Stir-fry for 2 minutes.

Add stock, bring to a boil, then reduce heat and cover. Cook until rice is soft, about 30 minutes. Uncover, add lobster and stir well. Heat for 10 minutes until rice dries out and lobster is heated through.

One serving - based on 6 servings: Cal. 741 kcal/Prot. 33 g/Carbo. 60 g/Chol. 126 mg/Total Fat 40 g/Sat. 16 g
Nutritional information provided by MasterCook II and is meant to be an approximate guide.

Cheryl Wixson, Food Writer
Bangor, Maine