Smoked Venison Sausage Gumbo
Ingredients
- 1 Cup Chicken Stock or Broth
- 1 (14 1/2 oz) Can Diced Tomatoes undrained
- 1/4 Cup Flour
- 2 Tbsp. Olive Oil
- 3/4 lb. Smoked Venison Sausage (Polis Sausage, Bratwurst, or Country Sausage, etc.)
- 1 Medium Onion diced
- 1 Green Bell Pepper diced
- 1 Carrot peeled and chopped
- 2 Tsp. Dried Oregano Leaves
- 2 Tsp. Dried Thyme Leaves
- 1/8 Tsp. Cayenne Pepper
- 1 Cup Uncooked Long-Grain White Rice
- 2 Cups Water
- 3 Tbsp. Fresh Parsley chopped
- 2 Stalks Celery chopped
Servings: 4
Instructions
- Combine the chicken broth and tomatoes in a Crock-Pot. Sprinkle the flour evenly over the bottom of the small skillet. Carefully cook over high heat, without stirring, for 3-4 minutes, until the flour just beings to brown. Reduce the heat the medium and stir for about 4 minutes. Stir in the oil until smooth. Carefully whisk the flour mixture into the Crock-Pot. Add the venison sausage, onion, bell pepper, celery, carrot, oregano, thyme and cayenne pepper. Stir well. Cover and cook on low for 4-5 hours or until the juices are thickened. 30 minutes before the gumbo is ready to serve, prepare the rice by cooking it in 2 cups of boiling water in a medium saucepan. If the gumbo thickens while standing, stir in additional broth. Serve gumbo over rice. Serves 4.
Share The Recipe
View Additional Recipes
Course: Appetizers Cuisine: Sausage Ingredients 1 lb. Ground Spicy Venison Sausage (Bulk) 5 Green Onions finely chopped and divided 1 Cup Sour Cream 1/2 Cup Mayonnaise 1/4 Cup Parmesan Cheese grated 1 (2 oz.) Jar Pimentos chopped Servings: 4 Instructions Preheat oven to 350° F. Place the spicy venison sausage in a large, deep skillet. Cook over medium-high heat until brown. Drain the sausage and put in a large bowl. Stir in four of the chopped green onions, sour cream, mayonnaise, parmesan cheese and pimentos. Transfer the sausage mixture to a medium baking dish and bake for 20-25 minutes or until the dip begins to bubble and is slightly browned. Sprinkle with the remaining green onion. Serve hot with chips. Makes 3 cups.
These are truly sinful little gems of porky goodness. Fairly straightforward to make. Ingredients: 1 8lb Pork Belly 1 1/2 Sticks of Butter 1/2 Cup Brown Sugar 1/2 Cup Favorite Pork Rub 1/2 Cup Honey Aluminum Pan Instructions: Prepare smoker for cooking at 250-275 degress Cut pork belly into 1 1/2" cubes. Season all sides with rub Arrange cubes on cooling rack, place on smoker and smoke for 2 to 2 1/2 hours With tongs, place each piece of pork belly in aluminum pan, add butter, brown sugar , and honey Cover with foil and cook for another 1 1/2 hours or until tender
This is a great spring/early summer salad when strawberries are at their peak. For added flavor you can roast your nuts/seeds and add a little feta cheese. Servings: 8-10 Salad Ingredients: 2 lbs. Fresh Spinach or ( 50/50 arugula and spinach blend) 1 Quart Fresh Strawberries ( hulled and quartered) 1/4 Cup, Sliced Red Onion (thinly sliced) 2 oz. Slivered Almonds or Crushed Walnuts Dressing Ingredients: 1/2 Cup Sugar 1/4 Cup Apple Cider Vinegar 1/4 Tsp Paprika 1/2 Tsp Worcestershire Sauce 1/2 Cup Extra-Virgin Olive Oil 1 Tsp Poppy Seeds 1 Tsp Sesame Seeds Combine onion, spinach, strawberries and nuts in a large bowl. Combine dressing ingredients in a screw top jar, shake or whisk well. Dress salad and serve.