Ingredients

How to make it

  • NOTE: Your use of a heavy cast iron skillet ot heavy-bottomed skillet /pot significantly increases your chance of success with this dish. You will be browning meat on high heat and will need the scrapings on the bottom of your pan for later steps.
  • Overnight: Season Chicken Thighs very generously with about half of the Old Bay Seasoning. Pu it into a covered container and let it marinate overnight.
  • Using high heat, preheat the bottom of your skillet/pot.
  • Place the Andouille sausage in and move constantly, being careful not to burn while browning the sausage. When browned, remove from skillet and place in bowl.
  • Put venison inh the skillet and repeat the above step. Keep the meat moving while building up stuff on the bottom of the pan. When browned, remove from the skillet and place in bowl.
  • Put ground sausage in the skillet and repeat the above step. Keep the meat moving and when browned, remove from the skillet and place in bowl.
  • Put the chicken in the skillet (you may need a small teaspoon of oil to prevent sticking) and repaet the same step as above. Move the meat constantly, and avoid overcooking where the meat begins to shred. Remove from skillet and place in bowl.
  • Place the pork cubes in the skillet and begin to cook, just as the other meat. When the pork cubes are about halfway cooked, place onions and peppers in the skillet. Reduce heat to medium-high and don't forget to stir!
  • Add the black and white pepper over the top of the veges, place lid in the skillet/pot and cook until the veges are translucent (about 5-7 minutes).
  • Add the remaining Old Bay seasoning, the Cajun seasoning, thyme, basil, and the garlic. Stir in well. Add all of the previously cooked meat to the pot and mix and fold them in.
  • Reduce heat to low and cook for 10 minutes.
  • Pour in the beer to deglaze the pan, scraping the bottom and turning the pot for about 2 minutes.
  • Increase heat to Medium-High, add the stock, and bring mixture to a boil
  • When boil is reached, pour in rice and fold in.
  • Return the mixture to a slow boil and cook uncovered for 5 minutes, stirring and sacraping the bottom of the pot so the rice doesn't stick. Mix in Parsley. Place bay Leaves in the mixture
  • Reduce heat to low, cover pot, and let the mixture simmer for about 25 minutes or until rice is thoroughly cooked.
  • Before Serving, remove whle bay Leaves and thyme (the thyme leaves should come right off of the stem on removal)
  • Fold mixture and serve with cornbread. Hot sauce may be used by those who want a little kick.

Reviews & Comments 8

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  • artist92543 5 years ago
    Just an obsersvation,
    I have made this same recipe with mild Italian saudage in place of andiulle and thought it was much better balanced than with andiulles, Pls comment if you have any thoughts,
    Chris
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  • austin_c 5 years ago
    roughly how many people does this dish serve? thanks in advance!
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    " It was excellent "
    meals4abby ate it and said...
    This is awesome! I love that you utilize ground venison in this recipe! We always have a freezer full of venison, but I never thought to put it in my jambalaya!! Great post!
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    " It was excellent "
    crabhappychick ate it and said...
    This is a man's dish! And also for women who aren't afraid of some great down home hearty cajun deliciousness! This is a 5 this woman can't wait to try!
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    " It was excellent "
    lasaf ate it and said...
    This looks great. I will have to give it a try. You have my 5. Lori
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    " It was excellent "
    alexa586 ate it and said...
    I can't wait to try this! YUMMY!
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    " It was excellent "
    trigger ate it and said...
    This deep southern recipe is close to the one taught to me by chef Paul the creator of "Cajun Magic" spices.
    High Five
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    " It was excellent "
    donman ate it and said...
    Sounds good :)
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