Today’s recipe was born out necessity. A few months ago I went hunting in Texas and came home with a lot of deer meat. I had 20 lbs of deer sausage and the kids had eaten all the mild links. I was left with 10 lbs of spicy deer sausage to cook up and needed a recipe. I dug up an old jambalaya recipe I had, made a few modifications and invited Luke and Pataeke over for dinner with Kate and the munchkins. It came out amazing and Luke left with a 5 lbs zip lock of left overs to eat for the week.
Before you start pulling guns out of the safe, you don’t have to use deer sausage, any spicy sausage will do. But if you happen to have a freezer full of deer sausage, this is a home run.
DEER SAUSAGE JAMBALAYA
6 lbs spicy sausage (deer sausage)
4-6 cups of cooked white rice
4 garlic cloves, minced
1 white onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
28 oz organic fire roasted canned tomatoes
2 cups chicken broth
4 tablespoons olive oil
2 teaspoons smoked paprika
2 teaspoons dried oregano
1 teaspoon cumin
1 teaspoon dried parsley
1 teaspoon cayenne pepper
sea salt and fresh pepper, to taste
Start by prepping everything, mainly cooking the rice ahead of time. Cut up all your veggies and get the sausage to room temperature before you start this adventure.
Heat a massive pot over medium heat with your olive oil. Add your sausage and let cook for 5 minutes, flipping it occasionally. At 5 minutes, add your garlic, onion and bell peppers and let it cook together.
Once the veggies start to get cooked down, add your rice and chicken broth and mix it together. Cover and let cook for about 5 minutes. Then add your tomatoes and spices and stir it together.
Let it cook another 5-8 minutes (uncovered) or until the meat is cooked through. Keeping the lid off helps to let the liquid evaporate and give the jambalaya consistency.
Let it cool and only serves one.
John Welbourn is CEO of Power Athlete and Fuse Move. He is also creator of the online training phenomena, Johnnie WOD. He is a 9 year veteran of the NFL. John was drafted with the 97th pick in 1999 NFL Draft and went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for starter for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early with him retiring in 2009. Over the course of his career, John has started over 100 games and has 10 play-off appearances. He was a four year lettermen while playing football at the University of California at Berkeley. He graduated with a bachelor's degree in Rhetoric in 1998. John has worked with the MLB, NFL, NHL, Olympic athletes and Military. He travels the world lecturing on performance and nutrition for Power Athlete. You can catch up with John as his personal blog on training, food and life, Talk To Me Johnnie and at Power Athlete.
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