Turn Your Antelope Harvest into Jambalaya
By angelamontana


Whether you are archery hunting for antelope or rifle hunting this season, we have something for you!  In preparation for your harvest this season, here is an awesome jambalaya recipe (via www.fromforesttofork.com) for you to keep in mind that will spice up your regular antelope dish.

JAMBALAYA WITH ANTELOPE SAUSAGE AND SHRIMP RECIPE:

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

PREPARATION:

–  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

Enjoy with cornbread, a crusty white bread, or as is!

jamba






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