
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
- Heat olive oil in large Dutch oven over medium-high heat
- Add chopped onion, pepper, garlic and sausage
- Saute 5 minutes or until veggies are tender
- Add rice and next 7 ingredients (through bay leaf)
- Cook 2 minutes
- Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes
- Bring to a boil
- Cover, reduce heat, and simmer for 20 minutes (make sure you are at a simmer or rice will not cook)
- Add shrimp
- Cook additional 5 minutes
- Let stand 5 minutes
- Discard bay leaf
- Stir in parsley
Source: http://fromforesttofork.com/2011/03/15/jambalaya-with-antelope-sausage-and-shrimp/