Deer Andouille Sausage Jambalaya

A Hunter’s Delight

Hello, fellow hunters and culinary adventurers! Today, I’m excited to share with you a special recipe that combines the thrill of the hunt with the joy of cooking: Deer Andouille Sausage Jambalaya. This dish is a hearty, flavorful, and a perfect way to enjoy the fruits of your hunting endeavors. Let’s dive into this rustic and delicious recipe!

Ingredients

For the Deer Andouille Sausage:

• 2 pounds deer meat, ground
• 1 pound pork fat, ground
• 4 garlic cloves, minced
• 2 tablespoons smoked paprika
• 1 tablespoon cayenne pepper
• 1 tablespoon dried thyme
• 1 teaspoon ground allspice
• 2 tablespoons kosher salt
• 1 teaspoon freshly ground black pepper
• Hog casings, soaked in water

For the Jambalaya:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 celery stalks, chopped
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2 cups long-grain rice
• 1 tablespoon Cajun seasoning
• 1 pound shrimp, peeled and deveined
• 1/2 cup chopped green onions
• Salt and pepper to taste

Instructions

1. Prepare the Sausage:
   • In a large bowl, combine ground deer meat and pork fat.
   • Add garlic, smoked paprika, cayenne pepper, thyme, allspice, salt, and black pepper. Mix well.
   • Feed the mixture into your sausage stuffer and fill the soaked hog casings, twisting into links.
   • Allow the sausages to dry for a couple of hours before using.
2. Cook the Jambalaya:
   • In a large pot, heat olive oil over medium heat. Add the deer andouille sausage and cook until browned. Remove and set aside.
   • In the same pot, add onion, bell pepper, and celery. Sauté until soft.
   • Stir in chicken broth, diced tomatoes, rice, and Cajun seasoning. Bring to a boil.
   • Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
   • Add the shrimp and cooked sausage to the pot. Cook for another 5-10 minutes until the shrimp is pink and cooked through.
   • Adjust seasoning with salt and pepper, and garnish with chopped green onions.

A Hunter’s Note

This recipe is more than just a meal; it’s a celebration of the hunt. Making your own andouille sausage from deer you’ve harvested adds a personal touch to the dish, creating a deeper connection between the field and your table.

Closing Thoughts

There you have it, a delicious Deer Andouille Sausage Jambalaya that’s sure to impress your family and friends. It’s a perfect dish for a post-hunt gathering or a cozy night in. Enjoy the flavors of the hunt and happy cooking!

Remember, this recipe can be adapted to suit your taste and the ingredients you have on hand. Feel free to get creative and make it your own!