Pheasant Jambalaya

Number of Servings

Serves 4

Ingredients

4 oz. unsalted butter,4 teaspoons Louisiana-style spice (also known a Creole or Cajun spice), 4 single boneless pheasant breast- diced in 1/2 " by 1/2" pieces, 1/2 lb. large raw shrimp- shelled and deveined, 3 cups Jambalaya sauce (recipe follows) 4 cups white rice, cooked 4 teaspoons parsley, finely chopped 4 Scotch Bonnet Peppers (one of the very hottest of peppers!) 1 lb. of Gator prime cut - cut into 1" by 1" cubes Jambalaya SauceJambalaya Sauce: 3 tablespoons bacon fat (or unsalted butter) for pan 4 oz. smoked ham, diced 4 oz. Cajun Andouille sausage, cut in half and sliced into half circles 1 large onion, diced 3 stalks celery, diced 1 green bell pepper, diced 1 tablespoon Louisiana - style seasoning 1 tablespoon minced garlic 3 cups diced canned tomatoes 1 cup tomato sauce 2 bay leaves 1 cup water 1/2 bunch scallions or green onions, diced 1 small chicken bouillon cube or 1/2 tablespoon chicken base.

Directions

Sauce:
- Melt bacon fat or unsalted butter in a heavy saucepan.
- Saute ham and sausage until crisp.
- Add onion, celery, peppers and garlic. Stir occasionally. Saute until tender (about 15 minutes).
- Add Louisiana seasoning and gator.
- Mix tomatoes, tomato sauce and bay leaves.
- Add to saucepan. Cook 10 to 15 minutes, stirring occasionally.
- Add green onions, water and chicken bouillon cube or chicken base.
- Cook 45 minutes on low heat. Remove bay leaves.
- Cover and refrigerate until using.

Jambalaya:
Heat butter in a large heavy saucepan.
Season pheasant with 2 teaspoons of the Louisiana spice and saute for 2 minutes, until it is opaque.
- Season shrimp with the remaining 2 teaspoons of Louisiana spice and add to pan to saute until opaque but not tough.
- Deglaze the pan with jambalaya sauce and heat.

Garnish with chopped parsley and Scotch Bonnet pepper.

Comments

Best when made a day in advance