Venison and Andouille Sausage Gumbo
|Salt and pepper|
|1 1/2 lbBottom round cut of venison;|
|1 lbAndouille sausage, cut into;|
|1/4 cFinely chopped parsley|
|3 Bay Leaves|
|2 cOnions; chopped|
|1 cCelery; chopped|
|1/2 cGreen Onions; chopped|
|6 cVenison stock|
|3 cCooked white rice|
|1 cChopped bell peppers|
|1 tbGarlic; minced|
|2 tbGreen Onions; chopped|
Venison and Andouille Sausage Gumbo Preparation
In a large stock pot, add the roux. Add the onions, celery, and bell peppers and stir constantly for 4-5 minutes, or until the vegetables are wilted. Add the garlic, bay leaves, cayenne, Essence and sausage. Season with salt and pepper. Add the stock and mix until thoroughly incorporated. Bring the liquid up to a boil and reduce the heat to low. Cook for 2 hours, stirring occasionally. Season the venison and add to the pot. Simmer for 1 hour. Skim off any fat that rises to the surface. Add the parsley and green onions. Season with salt and pepper if needed. Ladle the gumbo into a bowl and top with rice. Garnish with green onions and Essence. Yield: 8 Recipe By :ESSENCE OF EMERIL SHOW #EE2398 Posted to MC-Recipe Digest V1 #316 Date: Tue, 26 Nov 1996 08:02:23 -0500 From: Meg Antczak
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Venison and Andouille Sausage Gumbo. Be the first to review it!
There are no tags on this recipe. Log in to add tags.