Venison Sausage Jambalaya

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I live in Texas, and jambalaya is definitely a staple southern food, especially with our proximity to Louisiana.  It is very easily made paleo with some minor adjustments and a great way to warm up after a cold day!

Venison Sausage Jambalaya

Prep time: 35 minutes   Cook time: 20 minutes   Total time: 55 minutes

Yield: 4 servings

 

Ingredients

1 lb venison sausage (or andouille, if you don’t have access to venison), sliced

1 green bell pepper, diced

3 stalks celery, diced

1 small sweet onion, diced

1 14oz can crushed tomatoes

1 8oz can diced tomatoes and green peppers, drained

4 cloves garlic, minced

2 tbsp clarified butter

1 tbsp creole seasoning

1 tsp thyme

1 tsp Italian herb blend

1 bay leaf

1 tsp hot sauce (or as much as you want)

Black pepper, to taste

1/4 cup vegetable broth

1 batch of Cauliflower Rice

 

Directions

1.  Boil/cook sausage as desired.  Prep cauliflower rice ahead of time as well.

2.  In a large pot, heat butter and sauté onions, garlic, and meat until onions become translucent, about 2 minutes.

3.  Add celery and bell pepper and sauté for another 2 minutes, to soften.

4.  Mix in broth and allow to simmer for 2-3 minutes.

5.  Add both cans of tomatoes and all seasonings, including hot sauce.  Mix thoroughly and allow to simmer for about 5 minutes, letting some of the excess liquid boil off.

6.  Stir in prepared cauliflower rice and allow to simmer for another 5 minutes to blend spices and boil off more liquid.  This will have slightly more “broth” than traditional jambalaya that uses grain rice, because cauliflower isn’t as absorbent.  Feel free to keep the liquid in the recipe when serving it, or drain some beforehand.

7.  Once flavors are to your liking, take jambalaya off the heat and serve.

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