After the recent post here about gumbo and such, I started poking around for a few more Cajun recipes that could incorporate deer meat into them for a different flavor.
Louisiana folks love their deer hunting and, in my opinion, it’s one of the most underrated states in the Southeast for big bucks. The upside, too, is the hospitality of the Pelican State and the good folks there. They enjoy their downtime hunting and fishing, being with family and friends, and are fiercely protective of both while also welcoming newcomers in for some gumbo and col’ brews.
By Alan Clemons, Managing Editor
If you can’t tell that I love visiting Louisiana, I can’t make it much more clearer. From going to Venice for redfish and trout to sampling some great boudin at Don’s in Scott on the SWLA Boudin Trail, the fried chicken at Gabe’s in Rayne and all kinds of stuff in New Orleans and Baton Rouge, to the upstate towns along I-20 over to Shreveport and then into Texas. There’s a lot to see, a lot of diversity and a ton of great food.
Down in the southwest corner in Lake Charles, you’ll find a town that loves its fishing and seafood. They have some pretty good deer hunting around there, too. So they’re keen on good vittles, as these recipes from Lake Charles will show. If you’re unsure about what’s what, here is a good refresher about gumbo and here’s one about jambalaya.
You could incorporate some venison sausage into the gumbo or jambalaya, too. I’ve had it before with deer sausage and slow cooked deer meat. It’s good. Most folks don’t mind what’s in the gumbo as long as it’s prepared correctly and not burned. Do it right and you’ll have smiling friends and family.
Pat’s of Henderson
1 cup shrimp1 cup crawfish
1 cup oysters
1/4 cup chopped celery
1/4 cup chopped bell pepper
1/2 cup roux
1/4 cup chopped onions
1/2 clove chopped garlic
2 tsp salt
1 tsp red pepper
1/4 tsp black pepper
2 quarts water
Dissolve roux in water over medium heat. Add chopped vegetables and cook over low heat for one hour. Add seafood and continue cooking for 1/2 hour. Serve over cooked rice. Serves 8-10