Tailgate Jambalaya

 LSU Tailgate Jambalaya 

It's football season in Louisiana so that means tailgating.  Perfect for Friday night lights at the stadium.  

1 ½ pounds venison andouille sausage sliced

• 2 tablespoons olive oil
• 1 bell pepper seeded and diced
• 1 onion peeled and diced
• 3 stalks celery with leaves, chopped
• 3 cloves garlic minced
• 1 tablespoon Cajun seasoning blend
• 1 ½ cups long grain rice uncooked
• 2 cups chicken stock
• 12 ounces beer
• 2 tablespoons hot sauce more to taste
• 2 bay leaves
• 1 pinch cayenne pepper more to taste
• green onions chopped, for optional garnish

• Heat oil in a stock pot or dutch oven over medium high heat. Cook the sliced andouille until browned, about 7 minutes. 

  • Add the chopped peppers, onion, celery and garlic to the pot. Sprinkle half of the Cajun seasoning over the top. Stir and cook over medium heat until the vegetables are crisp tender, about 8 minutes.

    • Stir in the uncooked rice. Combine with the sausage and vegetables. Cook for 5 minutes, stirring frequently.
    • Add the chicken stock, beer, hot sauce, bay leaves, remaining Cajun seasoning, and cayenne. Stir to combine well. 
    • Increase heat to a boil, stirring frequently. Reduce heat to low, cover the pot, and simmer for 30 minutes. 
    • Keep an eye on the heat, and do not remove the lid while simmering. The jambalaya is done when the rice is tender and the mixture is very slightly sticky. 

      • If there is too much liquid in the pot at the end of cooking time, remove the lid, increase heat slightly and cook until liquid is gone.
      • Serve in bowls with fresh chopped green onions, additional hot sauce and seasoning.