Shrimp and Venison Sausage Jambalaya

2 tbsp. butter or bacon fat
1 large onion, diced
1 bell pepper, diced
2 ribs celery, diced
2 cloves garlic, finely chopped
1 tsp salt
1/4 tsp black pepper
1/2 tsp cayenne pepper
1 tsp thyme
1 bay leaf
2 cups white rice, uncooked
1 14.5 oz can diced tomatoes
32 oz chicken stock, unsalted
1 pkg Broken Arrow Ranch Venison Smoked Sausage, sliced 1/2" thick
1 lb. Medium-size shrimp (shelled and deveined)
1/2 cup green onion, chopped

Melt fat in a large, heavy pot over medium heat. Add onions and cook until just starting to caramelize. Add green pepper, celery and garlic and cook until tender, about 5 minutes. Add salt, black pepper, cayenne pepper, thyme, bay leaf and uncooked rice. Stir to mix. Add tomatoes and chicken stock. Bring liquid to a boil, stir the pot, turn heat to low and cover. After 15 minutes stir in the sausage and cover pot. Cook another 5 minutes then stir in the shrimp and green onion. Cover the pot, turn off the heat and allow the jambalaya to continue cooking with its own heat for 10 minutes. This method will gently cook the shrimp without overcooking them. Stir to fluff the rice and serve in bowls accompanied with your favorite Cajun hot sauce.

Serves 6 - 8

Broken Arrow Ranch