Cajun recipes for deer camp

[Gellar]

I’m thinking a wild game gumbo will be on the menu for deer camp in December. I see a few posted in the search, but I still want your recipe?

Anyone tried Hank’s?

Venison Gumbo Recipe - Cajun Gumbo with Venison | Hank Shaw

Venison gumbo made Cajun style, with a dark roux and no tomato. Cajun gumbo can be made with all sorts of meat and seafood.

honest-food.net

What if I combine seafood and wild game?

I also have some crawfish in my freezer. If I make Etoufee in a crock pot will it last or just burn to the edges?

 

[INMT]

A seafood wild game combo would be wonderful.

I’m further from a Cajun than an Iowan, but Chef John makes some good things. My family loves this as does hunting camp. Never tried it in a crockpot though.

https://www.allrecipes.com/recipe/236320/chef-johns-shrimp-etouffee/

 

[Gellar]

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A seafood wild game combo would be wonderful.

I’m further from a Cajun than an Iowan, but Chef John makes some good things. My family loves this as does hunting camp. Never tried it in a crockpot though.

https://www.allrecipes.com/recipe/236320/chef-johns-shrimp-etouffee/

Amazing! Thanks.

 

[CowboyLeroy]

I just use Justin Wilson videos

 

[PNWGator]

Bib’s gumbo is the most wonderful gumbo recipe I’ve discovered!

This is the best gumbo recipe I’ve ever served:

Bib's Roasted Turkey Bone Gumbo

3/4 cup vegetable oil
3/4 cup flour
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped celery
2 garlic cloves, chopped fine
1 tsp kosher salt
1 tsp cayenne
1 tsp ancho chile powder
1/2 lb good smoked andouille sausage, chopped
2 quarts fresh turkey broth made with roasted turkey carcass
2 cups chopped turkey, white and dark meat
4 tbs chopped parsley
4 tbs chopped green onions
File powder

Make the broth. Lightly coat the turkey carcass with olive oil and place in a roasting pan and bake 325F for one hour or until browned. Add roasted carcass to stock pot and cover with water and bring to a boil and reduce yielding 2 quarts of broth.

Make the roux. Mix the oil and flour well in a large cast-iron pot or enameled cast-iron dutch oven. Set over medium heat and stir slowly and continuously for 20 to 25 minutes until the roux is dark brown (think a nice chocolate color here).

Add the holy trinity of cajun cooking. Stir in the chopped onions, green bell pepper, celery and garlic; keep stirring over medium heat until soft (5 to 7 minutes). Add the sausage and cook for another 4 or 5 minutes, stirring frequently. Add the broth, salt, cayenne and ancho powder, mix well, bring to a boil, then simmer uncovered for an hour.

Use up some leftover turkey. Add the turkey meat, stir well, and simmer another 20 minutes. Now add the parsley and green onions. Slowly stir in the file powder to achieve desired thickness.

Serve it up. Serve hot and steaming over rice.

Enjoy

Pro tip for the gumbo: get good andouille. If you can’t find what you like at your favorite butcher, the Johnsonville offered at local supermarkets will do.

The gumbo takes a bit to make. Like half a day, but it’s worth it. Make sure you find gumbo file powder too.

I’d be happy to talk you through how I make it and what I’ve learned over the years making it as it’d give you a baseline from which to build your own.