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!

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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!