MOOSE SAUSAGE AND OKRA JAMBALAYA
*Bacon fat would be excellent here as well.
**Substitute any sort of spicy or smokey sausage if you can't find moose.
2 teaspoon vegetable oil*
4 hot Italian moose sausages**, removed from casing
1 small onion, finely chopped
1 rib celery, finely chopped
1 green pepper, finely chopped
1 large beefsteak tomato, chopped
2 bay leaves
1 1/2 teaspoons smoked paprika
3/4 cup brown rice
2 1/2 cups chopped okra
1 1/2 cups stock
Salt and pepper, to taste
1. In a large skillet or casserole with a tight fitting lid heat the vegetable oil until shimmering over medium high heat. Add the sausage and cook until browned, about 5 minutes. Remove sausage from pan with a slotted spoon and reserve. Add onion, celery and green onion to pan and cook until soft scraping up any browned bits sticking to the bottom of the pan.
2. Once onion mixture has softened add sausage back to the pan along with tomato, bay leaves, smoked paprika and brown rice. Stir until all the ingredients are evenly incorporated, then add stock. Bring to simmer then cover and reduce heat to medium low. Cook until the liquid has been absorbed, about 35 minutes. Season to taste with salt and pepper and serve topped with chopped celery leaves or sliced green onion passing a bottle of hot sauce alongside.