Enjoy spicy food and Jambalaya? Give this spicy venison jambalaya a try and you will not be disappointed.
Like most jambalaya recipes, this dish is fairy easy to make, contains a bunch of things you probably already have laying around the house, and is packed full of flavor.
Better yet, this recipe also freezes well, so feel free to make a big batch to throw in the freezer and take to deer camp with you.
Our spicy venison jambalaya recipe can be made in roughly 30 minutes, stores very well in the fridge, and serves as a single plate meal.
- Heat oil in cast iron dutch oven over medium heat.
- Once hot, add venison sausage, peppers, celery, onion, and garlic. Stir frequently for 10 minutes.
- Coat with cajun seasoning, salt, and pepper and stir.
- Add the remaining seasonings and slowly pour in chicken broth, tomatoes, and rice.
- Bring mixture to a boil, reduce heat, and simmer for 20 minutes – or until rice is tender.
- Once rice is tender add raw shrimp. Stir in shrimp and cook for an additional 2-3 minutes. Shrimp will continue cooking to cook after dish has been removed from heat, so be careful not to overcook.
- 1 1/2 pounds of venison sausage
- 1 1/2 pounds of shrimp
- 1 cup of chopped bell peppers
- 1 1/2 cup of chopped celery
- 1 medium diced onion
- 3 minced garlic cloves
- 1 tablespoon cajun seasoning
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon file powder
- 1/2 teaspoon hot pepper sauce
- 2 teaspoons worcestershire sauce
- 2 cups chicken broth
- 1 16-oz can of crushed tomatoes
- 1 8-oz can of tomato sauce
- 2 cups uncooked white rice
- 1 tablespoon of oil
- Diced chicken
- Ground venison
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