Creole Jambalaya will leave you hungering for more! Even our neighbors ask for this one again and again. A good recipe to use up your venison sausage in the freezer.
Creole Jambalaya
By Published: July 26, 2013
- Yield: 6 Servings
- Prep: 30 mins
- Cook: 35 mins
- Ready In: 2 hrs 10 mins
Ham, venison sausage, and shrimp are the backdrop for a serious creole jambalaya that everyone loves.
Ingredients
- 1 1/2 lbs. shrimp uncooked, peeled and deveined
- 2 tbs. butter
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup chopped green peppers
- 1 tbs. chopped parsley
- 1 clove minced garlic
- 2 cups fully cooked ham
- 1 lb. Hot Italian venison sausage thawed, with casings removed
- 1 28 oz. can tomatoes undrained and diced
- 1 10.5 oz. can beef broth
- 1 10.5 oz. can water
- 1 cup uncooked long grain rice
- 1 tsp. sugar
- 1/2 tsp. dried thyme leaves crushed
- 1/2 tsp. chili powder
- 1/4 tsp. ground black pepper
Instructions
- Melt margarine in dutch oven. Add onion, celery, green pepper, parsley and garlic. Cover and cook until tender. Add remaining ingredients, except shrimp. Cover and simmer 25 min or until rice is tender. Add shrimp and simmer uncovered to desired consistency and until shrimp are cooked about 5-10 min. Make enough for leftovers, sometimes after 24 hours the flavor is even better.
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