Jambalaya with Antelope Sausage and Shrimp


Ingredients
      • 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

Directions

      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/

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