A lot can happen in a few months and it’s been a few months since my last post. Mark and I travel A LOT for work. In the fall we’re road warriors… hitting the interstates, highways and onto wilderness trails chasing elk, antelope, mule deer, and whatever animal Mark has a tag for… always in pursuit of a good time and a grand adventure. The minute hunting season ends we’re hopping onto planes or back into our Tundra headed for various trade shows around the country. I would imagine that many of you reading this post are familiar with that lifestyle… hunting, trade shows, hunt talk, sleep, more hunt talk, planning for hunts…. work??….. hunt talk.. ahhh.
Well, on occasion, life’s topic can stray from hunting…. momentarily, but always with the promise to return. So in between conversations about bows, backpacks, adventures to Alaska, permits, gear, and hunting companions, Mark and I talked about our excitement over our growing family. The end of August brings not only hunt preparation, but a miniature hunter in training. What better time to have a baby than minutes before the opener of Montana Archery Elk Season!! 🙂
In short, we’re off the road and home from the trade show circuit. Life is settling down and instead of wanting to sleep all day and eat dry toast, my appetite is back and palate ready for the familiar wholesome taste of WILD GAME. I’ve also got a few hundred pounds of game meat in the freezer to get through in the next few months.
Here we go!!
This is a fantastic recipe for Jambalaya! It has a rich smoky flavor, wonderful textures, and perfect consistency. The recipe comes from the pages of Cooking Light, and other than a little added heat, it’s exactly the same. If you are a fan of Jambalaya, I think you’ll like this one!
Ingredients: (Serves 4)
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
– 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!