This was actually a meal from last week and I never got to posting it, so here it is! This meal was a shrimp-less jambalaya, featuring venison sausage instead of the normally used andouille. It was very tasty and super spicy (just a warning). This is a meal my husband made, and when he cooks, he does not stray away from heat!
1 tbsp unsalted butter
1 large chicken breast, cut into small chunks
1 1/2 lb venison sausage
1 celery stalk, chopped
1 yellow onion, chopped
1 green pepper, chopped
14.5 oz can of diced tomatoes
2 tbsp hot sauce of your choice
1 tsp worcestershire sauce
1/2 tsp salt
14 oz low sodium chicken broth
2 bay leaves
1 cup whole wheat long grain rice
to make your own creole seasoning:
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp dried oregano
1 tbsp dried basil
1/2 tbsp dried thyme
1/2 tbsp black pepper
1/2 tbsp white pepper
1/2 tbsp cayenne pepper
3 1/2 tbsp paprika
1 1/2 tbsp salt
1. Create your very own creole seasoning, but if you already have it, put half of it into a large zip lock bag with the diced chicken chunks and coat well.
2. Melt the butter on the stove top on medium heat and add the chicken and cook until brown. Add the venison sausage (or regular sausage) and cook for about 3 minutes, until it’s nicely browned.
3. Add your diced green pepper, celery and onion and cook for another 3 minutes. Now, add the uncooked rice! Mix together and cook this for about a minute or so.
4. Now, add the diced tomatoes, the remainder of your creole seasoning, salt, pepper, the hot sauce, chicken broth, and bay leaves! Mix this all together well.
5. Bring to a boil, then lower the heat and cover the pan and let simmer for 25 minutes, stirring often. Towards the end you’ll be able to control if you’d like to leave it on for more or less time, depending on how much “juice” you want to remain with the dish.