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​Jambalaya with Venison Sausage - Just in Time for Mardi Gras

Makes: 6 Servings


1 lb. Herbed and Spiced Venison Sausage, sliced 

1 lb. Med. Shrimp, peeled

1 (14 1/2-oz.) Can Del Monte Cajun Style Stewed Tomatoes, drained 

1 (8-oz.) Can tomato Sauce

1 Small Green Bell Pepper, cut into thin strips 

1 Tbsp. Canola oil

1 (10- oz.) Package frozen cut okra, thawed 

1/2 Cup celery, thinly sliced

1 1/2 Cups Quick-cooking Rice, uncooked 

1 Med. Onion, Chopped 

2 Cloves Garlic, minced 

1 tsp. Tabasco Sauce 

1 tsp. Creole Seasoning 

1 Bay Leaf

1 Tbsp. Parsley, chopped Salt & Pepper to taste


Heat oil in a large skillet over medium-high heat. Add sausage and cook to 1/2 done. Add shrimp and cook 2-3 minutes or until done; remove sausage and shrimp from skillet. Add onion, green pepper, celery and garlic to skillet. Cook until onion is tender, stirring occasionally. Add okra, tomatoes, tomato sauce, Tabasco sauce, Creole seasoning, bay leaf; bring to boil. Reduce heat to low; cover and simmer 5 to 10 minutes. Stir in rice sausage and shrimp. Cover, remove from heat; let stand for 5 minutes. Fluff with fork, Sprinkle with parsley.

Find this and over 700 other great Venison recipes in the Complete Venison Cookbook. Made for Venison lovers to enjoy the experience of preparing and eating venison as never before imagined. This cookbook solves the riddle of why some venison has a strong taste, and how to prevent it. Learn how to make venison tender and delicious. From basic recipes for home and camp to preparing and presenting venison for elegant dining, this book has venison recipes for steaks, chops, roasts, ribs, chilies, stews, stroganoffs, meat loaves, burgers, and more. Also included are over 250 recipes that complement venison, plus recipes for canning, drying, sausage making, smoking, pickling, and preserving.