Blackened Pheasant Jambalaya

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

Having lived in Shreveport Louisiana for several years, I developed a taste for Cajun cuisine. Granted Shreveport is about as northern as you can get in Louisiana, still a good piece away from New Orleans and any real Cajun country. Shreveport may not be in the heart of Cajun country, but they, still found ways to celebrate Cajun heritage. They have their own version of Mardi Gras and a Crawfish festival, called Mudbug Madness. I didn't much care for Louisiana while I lived there, but now I look forward to going back when I get the chance. In fact, we'll often travel back to Louisiana around the end of May just to attend Mudbug Madness festival they host each year. During this event, downtown Shreveport is packed with people, food vendors and bands. You can find all sorts of Cajun cuisine served by various food vendors that line the streets all the while listening to Creole bands play their music from different stages. Of course you'll find tons of Crawfish being served along with corn, potatoes and sausage, but you'll also find Red Beans and Rice, Gumbo, Boudin, Alligator on a stick, Etouffee, Dirty Rice, Pralines, Beignets and Jambalaya. It's a cornucopia of Cajun cuisine and I love them all!

I look forward to cooking these Cajun dishes at home. I keep a list of recipes I want to attempt for Gundog Central ... and it's packed with Cajun influenced food ideas. Originally, I had wanted to make a Duck Jambalaya for Gundog Central, and I still might do that one day, but after I made a Blackened Bricked Pheasant, I immediately decided to use the Pheasant instead and I wasn't disappointed. Blackening the Pheasant will take a fair amount of time to cook, but it's worth it. You'll need to brine the pheasant for a few hours to help prevent it from overcooking, then you'll need to allow the skin to dry, but it's all downhill after that. Once you have the Blackened bird, the rest of the recipe is pretty simple to prepare.


 

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 #1 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 #2 While rice soaks, prepare your other ingredients by washing vegetables.



Step #3 Dice onion.



Step #4 Dice Celery.



Step #5 Chop Peppers




Step #6 Chop your garlic, then put all your chopped vegetable in containers, so they are ready to use. ( Mise en place )



Step #7 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 #8 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 #9 Cut Andouille sausage into small, coin sized pieces about 1/4 inch thick.




Step #10 Add sausage to large skillet, with a tablespoon of vegetable oil. Set heat to medium high.



Step #11 Cook sausage until crispy, then remove with slotted spoon to plate lined with paper towels



Step #12 Add diced onion, celery, and bell peppers. Season with Salt and Pepper. Cook for 5-7 minutes, until onions are translucent.



Step #13 Season with salt and pepper.




Step #14 Add garlic and cook for another minute or two.



Step #15 Shred the Blackened Pheasant if not already done.



Step #16 Add shredded Blackened Pheasant to skillet.



Step #17 Add cooked sausage to skillet.




Step #18 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 #19 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 #20 The rice should start to brown, using a spatula, turn the rice over. Allow to cook another 5-7 minutes, untouched.



Step #21 Add the sausage, blacked pheasant, and vegetable mixture to the skillet with the rice. Allow to heat through.




Step #22 Served with diced Jalapeño and / or chopped green onions.



Recipe Card

Blackened Pheasant Jambalaya

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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 #1 - 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 #2 - While rice soaks, prepare your other ingredients by washing vegetables.
Step #3 - Dice onion.
Step #4 - Dice Celery.
Step #5 - Chop Peppers
Step #6 - Chop your garlic, then put all your chopped vegetable in containers, so they are ready to use. ( Mise en place )
Step #7 - 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 #8 - 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 #9 - Cut Andouille sausage into small, coin sized pieces about 1/4 inch thick.
Step #10 - Add sausage to large skillet, with a tablespoon of vegetable oil. Set heat to medium high.
Step #11 - Cook sausage until crispy, then remove with slotted spoon to plate lined with paper towels
Step #12 - Add diced onion, celery, and bell peppers. Season with Salt and Pepper. Cook for 5-7 minutes, until onions are translucent.
Step #13 - Season with salt and pepper.
Step #14 - Add garlic and cook for another minute or two.
Step #15 - Shred the Blackened Pheasant if not already done.
Step #16 - Add shredded Blackened Pheasant to skillet.
Step #17 - Add cooked sausage to skillet.
Step #18 - 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 #19 - 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 #20 - The rice should start to brown, using a spatula, turn the rice over. Allow to cook another 5-7 minutes, untouched.
Step #21 - Add the sausage, blacked pheasant, and vegetable mixture to the skillet with the rice. Allow to heat through.
Step #22 - Served with diced Jalapeño and / or chopped green onions.


About the Author

Jeff Davis
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You may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.