Recipe: Hunter Slow-Cooker Jambalaya

Creating a flavorful meal from proteins harvested throughout the year is special. A jambalaya made from big game, birds, home-processed sausage and some fish is the perfect combination for any meal.

Black bear or venison ham, pheasant or turkey breast, hot Italian, andouille or kielbasa with shrimp, crawfish or oysters can create a hunter's jambalaya. Using a slow cooker allows flavors to build and intensify. It is perfect for hunting camp, where it can cook while everyone is out enjoying an adventure.

Creole or New Orleans-style is a red jambalaya, including diced tomatoes. A Cajun jambalaya is brown, without tomatoes. Canned tomatoes with juice are important for slow-cooker moisture and add an acidic balance.

Rice is an important ingredient in traditional jambalaya, but making it in the slow cooker often creates mushy rice, so it is made separately. White short or long-grained rice that isn't sticky is ideal.

Anyone familiar with Cajun cooking will know that the holy trinity is a flavor base that consists of green or red bell pepper, celery and onion.

Creole and Cajun spices can be purchased in many popular brands, but making a special blend allows more control of flavors. A recipe for Creole seasoning is included, and don't be afraid of doctoring it to add heat, sweetness or pop from your favorite spices. I like extra-smoked paprika and appreciate that there is no monosodium glutamate.

Ingredients

• 1 lb. venison kielbasa or andouille sausage, sliced ¼-inch thick
• 1 ½ lbs. bear ham or substitute, chopped into 1-inch cubes
• 1 lb. pheasant or turkey breast, chopped into 1-inch cubes
• 1 lb. shrimp, peeled and deveined
• 1 28 oz. can diced tomatoes, including juice
• 1 large white onion diced
• 2 green or red bell peppers seeded & chopped
• 1 jalapeno, seeded and chopped fine
• 2 stalks celery, chopped fine
• 2 cloves garlic, minced
• 1 Tbsp. dried oregano
• 3 Tbsp. creole seasoning
• ¼ cup hot sauce
• 2 bay leaves
• 2 cups long-grain rice cooked according to package instructions

Garnish

• 4 green onions, sliced thin
• Fresh parsley, chopped

Directions

1. Combine all ingredients except the shrimp in a slow cooker and turn it on low for four hours.
2. Add the shrimp and cook on high for 45 minutes.
3. While the shrimp is cooking, prepare the rice as instructed on the bag.
4. Remove the bay leaves from the jambalaya and serve over rice. Garnish with green onion and parsley. You can stir the rice into the jambalaya for a more traditional look or eat layered.

Creole Seasoning

Ingredients

• 3 Tbsp. smoked paprika
• 2 Tbsp. sweet paprika
• 2 Tbsp. salt
• 2 Tbsp. onion powder
• 2 Tbsp. garlic powder
• 2 Tbsp. dried oregano
• 2 Tbsp. dried basil
• 1 Tbsp. dried thyme
• 1 Tbsp. black pepper
• 1 Tbsp. white pepper
• 1 Tbsp. cayenne pepper
• 1 Tbsp. dried rosemary

Directions

Combine all of the spices and store them in an airtight container.