Jambalaya with Venison Sausage and Shrimp

February 16th, 2010 |

Author: Susan

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Happy Fat Tuesday! Ever since I lived in Louisiana as a child, I’ve love the Fat Tuesday Feast. I try to make a traditional Cajun dish every year. This year I used the Andouille Venison Sausages I made to create a special Jambalaya with homemade venison sausage and delicious shrimp. Jambalaya has always been my favorite Cajun stew. Oh this was good!

Recipe: Fat Tuesday Jambalaya

Ingredients

1 tablespoon oil 1 cup onion, chopped 1 cup red bell pepper, chopped 1 tablespoon minced garlic Â½ pound Andouille sausage, sliced (instructions page XXX) 1 cup long-grain white rice, uncooked 1 teaspoon paprika 1 teaspoon freshly ground black pepper 1 teaspoon dried oregano 1/2 teaspoon onion powder 1/2 teaspoon dried thyme 1/4 teaspoon garlic salt 1 bay leaf 2 cups venison or chicken broth 3/4 cup water 1 tablespoon tomato paste 1/2 teaspoon hot pepper sauce 1 (14.5-ounce) can, no salt-added diced tomatoes, undrained 1/2 pound medium shrimp, peeled and deveined 2 tablespoon chopped fresh parsley

Instructions

Heat oil in a large stew pot over medium-high heat. Add onion, bell pepper, garlic, and sausage; sautÃ© 5 minutes or until vegetables are tender. Add rice and the next 7 ingredients (through bay leaf); and sautÃ© 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf, stir in parsley, and serve.

Cooking time (duration): 20

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: USA (Southern)

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