Pheasant jambalya - united states
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Pheasant-cooked/diced |
| 2 | tablespoons | Salad oil |
| 1 | cup | Onions-chopped |
| 1 | cup | Green peppers-chopped |
| 2 | Cloves garlic-minced | |
| 1½ | cup | Chicken broth |
| ½ | teaspoon | Thyme |
| 1 | cup | Ham-cooked |
| 12 | Tiny pork sausages | |
| 1 | No. 2 can tomatoes | |
| 1 | cup | Raw white rice |
| 1 | tablespoon | Parsley-chopped |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
Directions
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From the deep south of Louisiana comes a pheasant version of the famous Jambalaya, prepared in the creole fashion.
In a large skillet heat oil and add vegetables, cook slowly stirring often until tender. Add all of the meats and cook for five minutes.
Combine the balance of the ingredients. Turn into a large casserole dish. Cover and cook for one hour in a preheated 350 oven.