Cajun Venison-Ham and Venison Andouille Jambalaya
- The Hunter’s Freezer Gumbo - May 14, 2025
- Cajun Venison-Ham and Venison Andouille Jambalaya - April 2, 2025
- Venison Saag: A Wild Twist on a Classic Dish - March 26, 2025
I’ve always felt that a good jambalaya is the heartbeat of Cajun cooking. It’s rugged, unpretentious, and loaded with flavor. When I set out to make my own version with venison ham and venison andouille sausage, I wanted to honor the traditions of South Louisiana cooking while also showcasing some prime wild game. No tomatoes, just the dark, rich flavors of a true brown Cajun jambalaya that’s typically done with chicken and andouille sausage. Growing up, I spent time in and around the bayous where folks rarely let anything go to waste. My first deer camp meal was a jambalaya thrown together with whatever we had on hand. Sausage, leftover pork ends, a handful of vegetables—it all ended up in the cast-iron pot. The beauty of jambalaya is in its flexibility, but certain rules still apply: a well-seasoned base, perfectly cooked rice, and layers of smoky spice.
For this version, I’ve got two core ingredients that make all the difference: a Smoked Venison Ham and some Venison Andouille Sausage. These smoked cuts bring a depth of flavor you can’t replicate.
Tips & Notes
- Stock Choice: If you have homemade venison stock, that adds another layer of wild game flavor. Otherwise, chicken stock works fine.
- Heat Level: Adjust the Cajun seasoning to your preference. If you like it spicier, add a dash of cayenne or hot sauce.
- Rice: Long-grain rice is traditional, but if you have short-grain or parboiled on hand, keep an eye on liquid ratios and cooking times.
- One-Pot Wonder: This meal really highlights the resourcefulness of Cajun cuisine. If you prefer to make it over an open fire at camp, just keep the temperature low and controlled.
Serves: 4-6
Time to Make: 1 hour, 15 minutes
Also Make With: Any wild ham or sausage
Looking for more wild Cajun recipes? Check out Brandon Dale’s recipe for Red Beans and Rice using canned venison!
Listen to our Podcast
Apple Podcasts, Google, Spotify, Amazon Music
Try our Delicious Wild Fish and Game Spice Blends!
Cajun Venison-Ham and Venison Andouille Jambalaya
4
servings30
minutes45
minutesThis meal really highlights the resourcefulness of Cajun cuisine. If you prefer to make it over an open fire at camp, just keep the temperature low and controlled.
Keep the screen of your device on
Ingredients
3 tablespoons vegetable oil (or bacon fat)
1 pound smoked venison ham, cubed
1 pound venison andouille sausage, sliced
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
6 cloves garlic, minced
3 cups chicken or wild game stock (preferably homemade)
2 cups long-grain rice, rinsed
1 tablespoon Cajun seasoning (plus more to taste)
2 tablespoons black pepper
2 tablespoons garlic powder
1 teaspoon smoked paprika (optional, for extra smoky flavor)
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper to taste
Green onions, sliced (for garnish)
Preparation
- Heat the oil in a large cast-iron pot or heavy-bottomed Dutch oven over medium-high heat, then add the cubed venison ham and sliced venison andouille sausage, searing them until they develop a rich brown color; once browned, remove the meats and set them aside, leaving the rendered fat in the pot.
- In the same pot, add the chopped onion, bell pepper, and celery, and sauté for about five to seven minutes, stirring occasionally, until the vegetables soften and begin to take on some color; stir in the minced garlic and cook it for about a minute, just until it becomes fragrant.
- Return the browned meats to the pot and mix everything together; sprinkle in the Cajun seasoning, smoked paprika, dried thyme, bay leaf, salt, and pepper, allowing the spices to coat all the ingredients thoroughly.
- Stir in the rice, making sure each grain is coated with the seasonings and fat; pour in the stock, scraping up any browned bits from the bottom of the pot so every element is infused with flavor.
- Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low and cover the pot; let it simmer undisturbed for about 20 to 25 minutes, or until the rice is cooked and has absorbed most of the liquid.
- Once the rice is tender, turn off the heat and let the jambalaya rest, covered, for another five minutes to let the flavors meld; remove the bay leaf, fluff the rice with a fork, and taste for seasoning, adjusting salt and pepper if necessary before serving.
Did you make this recipe?
Tag @harvestingnature on Instagram and hashtag it with #harvestingnature
Like this recipe?
Follow @harvestingnature on Pinterest
Join our Facebook Group!
Join Harvesting Nature’s Facebook group Harvesting Nature – The Group
