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

INGREDIENTS:

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

DIRECTIONS:

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.

Share this article