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.
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 can incorporate 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.
Seafood Gumbo
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
Rice
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
Britney’s Rice Cooker Jambalaya
This jambalaya recipe is from Britney Glaser with KPLC-TV 7 in Lake Charles. If you don’t have a rice cooker but enjoy rice, consider getting one. It’s a great investment, incredibly easy to use and for deer camp or at home, it’s virtually foolproof.
On her KPLC bio, Glaser says this recipe “is an easy take on a Cajun favorite: chicken and sausage jambalaya. Just dump these ingredients together in your rice cooker, press start – and enjoy in 30 minutes!”
1 1/2 cups rice
1 1/2 cans beef broth (14.5 oz can size)
1 stick melted butter
2 links cooked, cut andouille sausage
2 cooked boneless, skinless chicken breasts (shredded)
1 can black eye peas (15.5 oz can size)
1/2 bag frozen seasoning blend
Cajun seasoning, cayenne, garlic powder, onion powder (dash of each)
Dump all ingredients into a rice cooker and mix well. Press the white rice setting and let it cook. Enjoy!
Crawfish Etouffee
Hunter’s Harlequin Steaks & Seafood
2 1/2 sticks of butter
8 Tbsp flour
1 1/2 cup white onion, finely chopped
1 1/2 cup celery hearts, finely chopped
1 Tbsp crushed or minced garlic
4 chicken bouillon cubes
4 cups very hot water
1 Tbsp Lea & Perrin Worcestershire Sauce
Tony Chachere’s Creole Seasoning
2 pounds crawfish tails (remove from shell, pick out black veins, but do not wash)
Rice
Make a very light roux by melting butter and adding flour a little at a time, stirring constantly to remove lumps. Cook roux until light brown in color. Do not over brown. Add onion, celery and garlic, stirring constantly. Cover and saute, stirring occasionally, Add chicken bouillon cubes, which have been dissolved in hot water. Stir well. Cover and continue to cook on medium heat until vegetables are very soft. Consistency should be comparable to a heavy cream sauce.
Add Worcestershire sauce and Tony’s seasoning to taste. Add crawfish. Bring to a quick boil then reduce heat and simmer about 10 minutes until crawfish are tender. Taste for seasoning; you may want more seasoning depending on personal taste. Serve over hot steamed rice or your favorite pasta. Serves 6.
Bread Pudding with Rum Sauce
Pujo St. Cafe
Bread Pudding
15 ounces of cheap white sandwich bread
2 1/2 cups of sugar
5 eggs
3 1/2 cups of skim milk
2 Tbs. vanilla
Rum Sauce
1/4 pounds butter
1 cup sugar
1 egg
1/4 cup white rum
Bread Pudding: In a large bowl tear bread slices into small pieces. Add rest of ingredients and stir until well mixed. Coat a 9×13-inch pan and pour mixture into it. Let it come to room temperature about 45 minutes. Preheat oven to 350 degrees. Bake for 45 minutes or until puffed up and golden brown. Let stand 30 minutes before slicing.
Rum Sauce: Cream butter and sugar in mixer at high speed, until light and creamy. At low speed add egg and mix until blended. Then add rum and mix until blended. Mix on high for 20 to 30 minutes until light and fluffy. Serve atop the bread pudding.
+++++
Subscribe to DDH Today!
Deer & Deer Hunting magazine is packed with exclusive articles and strategies to make you a better hunter. Get on board with the nation’s No. 1 whitetail hunting magazine for only $19.99. Click here to subscribe now!