Smoked Venison Sausage Creole

This is a traditional Cajun dish that combines the complexities of smoked sausage and the rich flavors that you get from roux.  This has been a family favorite of ours since I was a child and is a perfect meal to introduce anyone to wild game.  The beauty of this dish is in its simplicity and doesn’t require much “kitchen” talent.  Admittedly, I used a store bought roux for this recipe but you are welcome to make your own.   The recipe calls for sliced sausage, if you were to put a julieanne slice on the sausage it would add extra visual appeal. 

Serves: 4

Prep time: 30 minutes

Cook time: 2 hours

Special equipment:  Cast iron dutch oven

Ingredients

2 lbs sliced smoked sausage (venison, elk, or bear)

1 can tomato sauce

1 can rotel

1 chopped bell pepper

1 chopped onion

¼ cup vegetable oil

1 tsp garlic powder

1 cup water

1 tbsp of dark roux

Seasoning of choice

Serve with:

Rice

Preparation:

1.  In your dutch oven, brown your sausage in the vegetable oil on medium heat.  Remove and set aside.
2. Add chopped vegetable and rotel and cook until vegetables are tender.
3. Replace the sausage and any juices back to the dutch oven.
4. Stir in roux, tomato sauce, and garlic powder.
5. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
6. Season to taste

Garnish with parsley and serve over rice with a side of French bread.

Chef’s note:  This can also be mixed with scrambled eggs to serve for Sunday brunch.