Smoked Wild Game Sausage Creole

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Jason Thornton

Field Staff Writer at Harvesting Nature

I am a husband and a father to a beautiful family that deeply enjoys hunting, fishing, and gardening.I grew up hunting and fishing in South Louisiana and currently live in Lafayette, LA (the Sportsman’s Paradise).

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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 a smoked sausage, but really you can use any wild game sausage you have.

We are recommend using our Antelope Andouille Sausage recipe. This recipe uses pre-ground antelope mixed 75% to 25% with pork fat. You can also mix ½” fat cubes into your meat before piping into the casing to get a more tradition Andouille recipe. Prepare the andouille sausages on the smoker before slicing and adding to this recipe.

Serves: 4

Prep time: 30 minutes

Cook time: 2 hours

Special equipment:  Dutch oven

Ingredients

2 lbs sliced smoked sausage (antelope, 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

1 tbsp of Tacticalories Dirty South seasoning (use code: harvestingnature for 10% off at checkout)

Serve with:

Rice

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Preparation:

1.  In your dutch oven, brown your smoked 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 with Tacticalories Dirty South Seasoning.

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.