Camp Jambalaya
Recipe by Shelley Skiles Sawyer and Jack Greene, niece, uncle and mutual fans of game cookery
Yield: 4 to 6 servings (or 3 Cajun servings)
2 rabbits*
Lawry’s Seasoned Pepper to taste
garlic pepper to taste
Konrico Creole Seasoning to taste
1/2 pound link smoked venison sausage or similar smoked sausage
3 tablespoons peanut oil
1 large yellow onion, chopped
2 bell peppers, chopped
3 cloves garlic, chopped
4 celery ribs, chopped
6 green onions, chopped (white and most of green part)
1 28-ounce can peeled tomatoes, drained
1 10-ounce can Rotel Original Diced Tomatoes & Green Chilies
3 1/2 cups chicken broth
1 cup chopped parsley
1 teaspoon cayenne
2 teaspoons Tabasco Sauce
1/4 cup Worcestershire sauce
3 teaspoons dried thyme
2 tablespoons soy sauce
cooked white rice for serving
Break down rabbits, season pieces with peppers and Creole seasoning. Prick sausage with a fork. Add oil to Dutch oven over medium heat and brown rabbit pieces along with sausage, turning often to prevent burning. Once browned, remove rabbit and sausage and set aside. Using the same pan, sauté onion, bell peppers, garlic, celery, and green onion until tender, stirring often. Add drained tomatoes, breaking them up with a wooden spoon. Add Rotel tomatoes, broth, parsley, cayenne, Tabasco Sauce, Worcestershire, thyme, and soy sauce. Stir. Slice sausage and add it, along with browned rabbit, to pot. Simmer mixture 1 hour, turning rabbit pieces over midway. Serve over white rice.
*The rabbit in this hunting camp favorite can be substituted (or combined) with quail or dove.
Yield: 4 to 6 servings (or 3 Cajun servings)
2 rabbits*
Lawry’s Seasoned Pepper to taste
garlic pepper to taste
Konrico Creole Seasoning to taste
1/2 pound link smoked venison sausage or similar smoked sausage
3 tablespoons peanut oil
1 large yellow onion, chopped
2 bell peppers, chopped
3 cloves garlic, chopped
4 celery ribs, chopped
6 green onions, chopped (white and most of green part)
1 28-ounce can peeled tomatoes, drained
1 10-ounce can Rotel Original Diced Tomatoes & Green Chilies
3 1/2 cups chicken broth
1 cup chopped parsley
1 teaspoon cayenne
2 teaspoons Tabasco Sauce
1/4 cup Worcestershire sauce
3 teaspoons dried thyme
2 tablespoons soy sauce
cooked white rice for serving
Break down rabbits, season pieces with peppers and Creole seasoning. Prick sausage with a fork. Add oil to Dutch oven over medium heat and brown rabbit pieces along with sausage, turning often to prevent burning. Once browned, remove rabbit and sausage and set aside. Using the same pan, sauté onion, bell peppers, garlic, celery, and green onion until tender, stirring often. Add drained tomatoes, breaking them up with a wooden spoon. Add Rotel tomatoes, broth, parsley, cayenne, Tabasco Sauce, Worcestershire, thyme, and soy sauce. Stir. Slice sausage and add it, along with browned rabbit, to pot. Simmer mixture 1 hour, turning rabbit pieces over midway. Serve over white rice.
*The rabbit in this hunting camp favorite can be substituted (or combined) with quail or dove.
