Some Excellent Jambalaya

Just me and Alex for dinner Monday night before our Lodge meeting.  Decided we would have some Jambalaya.  I must say, it turned out most excellent!

We chopped an onion and cooked them with some butter.  While the onions were cooking down, we threw some chicken in with butter, Teriyaki, and Worcestershire sauce.  When the chicken was browned up, we added them to the onions.  Next in the sauce was wild boar.  Again - to the onions once almost fully cooked.  Then venison brats were added, followed by ground elk.

While the meat was browning, we chopped carrots and both yellow & red peppers.  To the big pot with them.  I also put in one can of beef broth to the pot.

While all that was stewing, I cooked some wild rice.  Once fully cooked, the rice was added to the pot.  At this point, we had "extra" liquid in the pan.  I added minute rice to the pot to soak all that up.
Once the entire concoction was boiling, I reduced the heat and added a jar of Meena's Tangy Rogan Josh tomato and spice sauce.  What is that, you ask?  Well, you can't get it here in the states as far as I know.  It was a gift from Dave Porrill, who lives in the UK.  It added a nice base and full flavor to the mix.  Too bad we can't duplicate it for eating again.

I used a plentiful amount of cajun shake seasoning and freshly ground pepper to spice the entire batch up.  No extra salt was required as the cajun seasoning and teriyaki were salty enough.

And, of course, we washed it all down with some nice Long Board Lager from Kona Breweries.  Yes, it was mighty tasty and I froze the extra to have at least one more round in the future....can't wait!



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