Blackened Pheasant Jambalaya

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Written by Jeff Davis Visit : Visit authors website

Prep Time: 4-6 Hour - Cook Time: 1 Hour

Ingredients

Blackened Pheasant Jambalaya

1 lbs Blackend Bricked Pheasant

3 cup(s) Pheasant Stock

12 oz Andouille Sausage

1 Green or Red Bell Pepper, diced

1 Large Yellow Onion, diced

2 Celery Stalks

2 Jalapenos

2 Garlic Gloves

1 1/2 cup(s) Brown Rice

1 tbsp Cajun Seasoning

Butter, unsalted

Vegetable oil

Freshly ground black pepper

Salt

Cajun Seasoning

1 tbsp Paprika

1 tbsp Kosher Salt

1 tbsp Garlic Powder

3/4 tbsp Cayenne Pepper

1/2 tbsp Black Pepper

1/2 tbsp Ground White Pepper

1/2 tbsp Onion Powder

1/4 tbsp Ground Thyme

Instructions

Blackened Pheasant Jambalaya

Step #2 - This recipe will assume that youve already made the Pheasant Stock and Blackend Pheasant. Add rice to saucepan and pour in Pheasant stock. Stir in one tablespoon of Cajun seasoning, salt and one tablespoon of vegetable oil. Allow to sit on the stove for 15 minutes to 30 minutes.

Step #3 - While rice soaks, prepare your other ingredients by washing vegetables.

Step #4 - Dice onion.

Step #5 - Dice Celery.

Step #6 - Chop Peppers

Step #7 - Chop your garlic, then put all your chopped vegetable in containers, so they are ready to use. ( Mise en place )

Step #8 - Start cooking your rice by turning stove eye on medium high heat and allow to reach a boil, before reducing heat to a simmer. Cover and allow to cook for 45 minutes.

Step #9 - Turn off heat and remove saucepan from stove eye but leave the lid on, let sit for 20 more minutes. Remove lid and fluff rice.

Step #10 - Cut Andouille sausage into small, coin sized pieces about 1/4 inch thick.

Step #11 - Add sausage to large skillet, with a tablespoon of vegetable oil. Set heat to medium high.

Step #12 - Cook sausage until crispy, then remove with slotted spoon to plate lined with paper towels

Step #13 - Add diced onion, celery, and bell peppers. Season with Salt and Pepper. Cook for 5-7 minutes, until onions are translucent.

Step #14 - Season with salt and pepper.

Step #15 - Add garlic and cook for another minute or two.

Step #16 - Shred the Blackened Pheasant if not already done.

Step #17 - Add shredded Blackened Pheasant to skillet.

Step #18 - Add cooked sausage to skillet.

Step #19 - Turn off heat and set aside. In another non-stick skillet, add one tablespoon of butter and one tablespoon of vegetable oil, then set heat to medium high.

Step #20 - Allow butter to melt and pan to get hot, then add rice. Spread out evenly with a spatula and allow to cook 5-7 minutes without touching it.

Step #21 - The rice should start to brown, using a spatula, turn the rice over. Allow to cook another 5-7 minutes, untouched.

Step #22 - Add the sausage, blacked pheasant, and vegetable mixture to the skillet with the rice. Allow to heat through.

Step #23 - Served with diced JalapeÃ±o and / or chopped green onions.