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

Makes: 6 Servings

Ingredients:

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

Directions:

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.

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