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.
Prep time: 30 minutes
Cook time: 2 hours
Special equipment: Dutch oven
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
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- In your dutch oven, brown your smoked sausage in the vegetable oil on medium heat. Remove and set aside.
- Add chopped vegetable and rotel and cook until vegetables are tender.
- Replace the sausage and any juices back to the dutch oven.
- Stir in roux, tomato sauce, and garlic powder.
- Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
- 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.