Prudhomme Familys Nutria Sausage Recipes

PAUL PRUDHOMME'S POORMAN'S JAMBALAYA

Steps:

• Seasoning Mix: Combine all the ingredients in a small bowl and set aside.
• Jambalaya: Use a large, heavy skillet, cast iron is best; over high heat melt margarine; add tasso and andouille, or ham and sausage, and cook 5 minutes, stirring occasionally.
• Add onions, celery, bell pepper, seasoning mix and garlic; stir and cook 10-12 minutes until well browned, scraping the bottom of the pan well.
• Stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock.
• Bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, until rice is tender but still a bit crunchy; stir a bit towards the end of the cooking time; remove bay leaves and serve.

NUTRIA SAUSAGE JAMBALAYA

Steps:

• Heat oil in large dutch oven or stock pot.
• Brown nutria meat and sausage.
• Remove from pot.
• Add all other ingredients except rice.
• Simmer for 20 minutes.
• Return meat to pot.
• Cook 2-3 hours or until meat is tender.
• Add rice and bring to boil.
• Stir and cover.
• Cook over low heat for 35-40 minutes.

SMOKED NUTRIA AND ANDOUILLE SAUSAGE GUMBO

Steps:

• In a large stock pot, heat oil over medium high heat.
• Once oil is hot, add flour.
• Using a wire whisk, stir until roux is golden brown, taking care not to scorch (Should black specks appear, discard and begin again).
• Add onions, celery, bell pepper, and garlic.
• Sauté approximately three to five minutes or until vegetables are wilted.
• Add smoked nutria and andouille sausage.
• Sauté in roux approximately fifteen minutes.
• Add chicken stock, one ladle at a time, stirring constantly until all is incorporated.
• Bring to a rolling boil, reduce to simmer.
• Cook until smoked nutria is tender, adding additional stock to retain volume of liquid.
• Once tender, approximately one hour, add green onions and parsley.
• Season to taste using salt and pepper.
• Cook additional five minutes and serve over cooked rice.