Recipes & Cooking  |  01/23/2014

Recipe: Slow Cooker Pheasant Jambalaya

A spicy and easy pheasant dish with Cajun flair.
6 pheasant breasts cut into cubes
1/2 lb. Andouille sausage sliced
1-28 oz. can diced tomatoes
1 onion chopped
1 red pepper chopped
2 stalks celery chopped
1 cup chicken broth
2 Tbsp. oregano
2 Tbsp. Cajun seasoning
1/2 Tsp. thyme
1 Tsp. hot sauce
2 bay leaves
1 lb. frozen, peeled and cooked shrimp thawed
4-6 cups cooked rice
In slow cooker, combine all ingredients except for shrimp. Stir well. Cover and cook on low for 7 hours or high for 3 hours. At end of cook time, stir in thawed shrimp and cook another 5 minutes. Remove bay leaves and serve over rice.
-Recipe from Amanda Walljasper-Tate and Doug Tate, Nobles County (Minn.) Pheasants Forever chapter
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