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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Slow Cooker Venison Jambalaya Recipe

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This recipe for Slow Cooker Venison Jambalaya is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 ribs celery- chopped
1 yellow onion- chopped
1 green pepper- chopped
2 cloves garlic- chopped
6 venison sausage brats
1 tsp dried oregano
1/2 tbsp smoked paprika
1/2 tsp cayenne pepper
2 15oz cans diced tomatoes (or 1
28oz can)
2 cups vegetable broth
2 cups uncooked long grain rice
3 green onions- sliced
Directions:
Directions:
Add celery, onion, bell pepper, and garlic to the bottom
of a large slow cooker
Slice brats into coins and add them to slow cooker
along with oregano, paprika, and cayenne pepper
Pour the diced tomatoes and all juices over the meat
and spices in the slow cooked. Add the broth and
stir briefly
Place the lid on the slow cooker, on high, for four
hours
After four hours, the liquid should be boiling. Add
rice and cook on high for additional 20-25 minutes
Remove the lid, test the rice to make sure it ‛s tender,
then stir to fluff the ingredients. Sprinkle the green
onions on top and serve
Personal Notes:
Personal Notes:
389 16g 39g 20g
CALORIES FAT CARBS PROTEIN

 

 

 

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