Shanna's Sausage Venison Gumbo
1 cup Roux
2 cup Chopped onions
1 cup Chopped celery
1 cup Chopped bell peppers
1 tbl Minced garlic
3 x Bay leaves
Pinch cayenne
Essence
1 lb Andouille sausage, cut into, 1-inch pieces
Salt and pepper
6 cup Venison stock
1 1/2 lb Bottom round cut of venison, cut into 1" pieces
1/4 cup Finely chopped parsley
1/2 cup Chopped green onions
3 cup Cooked white rice
2 tbl Chopped green onions
Method :
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