Game & Fish Dish
VENISON, PORK AND CHICKEN JAMBALAYA
•
2 tsp. vegetable oil
2 tsp. vegetable oil•1 lb. venison roast, cubed
1 lb. venison roast, cubed•1 lb. chicken, breast or dark meat, cubed
1 lb. chicken, breast or dark meat, cubed•1 lb. pork shoulder roast, cubed
1 lb. pork shoulder roast, cubed•2 cups chopped onions
2 cups chopped onions•¾ cups chopped bell pepper
¾ cups chopped bell pepper•¾ cups chopped celery
¾ cups chopped celery•Cajun Shake Seasoning
Cajun Shake Seasoning•1 cup long grain rice
1 cup long grain rice•1 can (14 oz.) whole tomatoes, chopped with juice
1 can (14 oz.) whole tomatoes, chopped with juice•3 oz. Cajun Injector Creole Garlic Recipe Marinade
3 oz. Cajun Injector Creole Garlic Recipe Marinade•2 cups water
2 cups water•1 tbsp. chopped garlic
1 tbsp. chopped garlic•4 bay leaves
4 bay leaves•¼ tsp. dried thyme
¼ tsp. dried thyme•¼ cup chopped green onions
¼ cup chopped green onions•Louisiana Gold Pepper Sauce, to taste
Louisiana Gold Pepper Sauce, to tasteHeat the oil in a large saucepan or a large cast-iron Dutch oven over medium heat. Add venison and pork and cook for 3 minutes, stirring often. Add chicken and continue cooking until all meat is sufficiently browned. Add onions, bell peppers and celery. Season with Cajun Shake to taste and sauté for 6 to 8 minutes or until vegetables are wilted and soft.
Add the uncooked rice and stir to coat evenly. Add the tomatoes with their juices, marinade, water, garlic, bay leaves and thyme. Stir well. Cover and cook over medium heat for about 20 minutes. o not lift cover during this time.
Remove from heat and let stand, covered, for about 5 minutes. Remove the bay leaves. Stir in the green onions, add hot sauce to taste and serve.
