Recipes & Cooking  |  01/23/2014

Recipe: Slow Cooker Pheasant Jambalaya


f323bcc4-8646-4a37-bf6c-ab2b73728f0a
A spicy and easy pheasant dish with Cajun flair.
 
Ingredients
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
 
Directions
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
 
Have an upland recipe you’ve been keeping all to yourself? Share and if we post it, you’ll receive Pheasants Forever’s From the Field hardcover recipe book. Contact information below.
 
Anthony’s Antics Afield is written by Anthony Hauck, Pheasants Forever’s Online Editor. Email Anthony at AHauck@pheasantsforever.org and follow him on Twitter @AnthonyHauckPF.