Venison Sausage Gumbo

Venison Sausage Gumbo

By Sportman's Table Chef Published: July 26, 2013

• Yield: 16 Servings
• Prep: 30 mins
• Cook: 1 hr 10 mins
• Ready In: 3 hrs 30 mins

This recipe is a true deer camp favorite!

Ingredients

• 1/2 cup flour
• 1/2 stick butter
• 2 tbs. olive oil
• 2 cups chopped onion
• 1 cup chopped green bell peppers
• 2 ribs celery finely chopped
• 3 cloves minced garlic
• 1 1/2 lbs. hot itialian venison sausage try Hot Italian Sausage Seasoning from Sportsman's Table Item #CYC1846 or Sweet Italian Sausage Seasoning, Item #CYC1876, cubed into 1 in. pieces
• 2 qts. chicken broth
• 2 qts. water
• 2 tsp. Spicy Cajun Seasoning Sportsman's Table Item #TW014
• 1/2 pacakge Gumbo Mix Sportsman's Table Item #TW001
• 2 bay leaves
• 1 14.5 oz. can diced tomatoes
• 1/2 cup sweet corn fresh or frozen
• 8 cups hot cooked rice optional

Instructions

1. Melt butter over low heat and stir in flour in a 3 quart saucepan. Cook over low-medium heat, shaking and stirring continuously until flour is the color of peanut butter, about 10 min. The flour can be cooked longer if desired to intensify the flavor. Be sure to stir continuously so the flour does not burn. Flour roux can be made ahead of time and stored in the refrigerator. Heat oil over medium-high heat. Add onion, bell pepper, celery and garlic. Cook until tender. Stir in flour roux until blended. Stir in chicken broth and water all at once, and bring to a boil, stirring until thickened. Add sausage and spices. (This recipe works great with ground venison as well. If you do not have sausage on hand, simply season ground venison or beef with italian sausage seasoning mix, try Sportsman's Table Item #CYC1870 on this site.) Lower heat, cover and simmer for 15 min. Add tomatoes and corn. Stir and simmer an additional 15 min. Serve over rice, if desired. Make one day ahead if possible, flavors will blend.
   

• Course: Entrée
• Skill Level: Easy