Recipe: Jambalaya with Antelope Sausage and Shrimp

• 1 tablespoon of olive oil
• 1 chopped yellow onion
• 1 chopped red bell pepper
• 2 large cloves of garlic minced
• 1 package of your favorite wild game sausage (links), cut into pieces
• 1 cup of uncooked long-grain rice – white or brown
• 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 garlic salt
• 1 bay leaf
• 2 cups of low sodium chicken broth
• 3/4 cup of water
• 1 tablespoon tomato paste
• 1 teaspoon hot sauce – Sriracha, red pepper flakes…
• 1 (14.5 ounce) can of diced tomatoes, undrained
• 1/2 pound peeled and deveined shrimp
• 2 tablespoons chopped fresh parsley

1. Heat olive oil in large Dutch oven over medium-high heat
2. Add chopped onion, pepper, garlic and sausage
3. Saute 5 minutes or until veggies are tender
4. Add rice and next 7 ingredients (through bay leaf)
5. Cook 2 minutes
6. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes
7. Bring to a boil
8. Cover, reduce heat, and simmer for 20 minutes (make sure you are at a simmer or rice will not cook)
9. Add shrimp
10. Cook additional 5 minutes
11. Let stand 5 minutes
12. Discard bay leaf
13. Stir in parsley

Source: http://fromforesttofork.com/2011/03/15/jambalaya-with-antelope-sausage-and-shrimp/