A Yooper’s Pheasant Jambalaya

A good friend of mine processes a few of his pheasants into
Andouille sausage each season. I’ve always associated Andouille
sausage with jambalaya, so that’s how I’ve used his generous gifts
of frozen packets. 

Last night, I put the final pack of pheasant Andouille sausage
to work. I’m certainly no Cajun chef from Louisiana, so please
forgive my Yooper take on this classic French and Spanish
influenced dish.

Start by boiling six servings of rice.

As the rice begins to soften (about half way through the cooking
time), add two diced pheasant Andouille sausages.

Add a can of chili beans (medium chili sauce).

Add a half pound of cooked shrimp (deveined and no tails).

Add a quarter bottle of Frank’s hot sauce (to taste).

Simmer on low for 10 minutes.

Check the spiciness of the broth and add more Frank’s hot sauce if

Add a cup of sweet corn kernels and half a diced green

Simmer for a minute longer, cool, and serve.

Serves four easily and makes great leftovers as well. I think
you’ll find pheasant jambalaya to be a pretty tasty way to add a
little spicy variety to your pheasant menu.


Categories: Bob St. Pierre

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