{"id":53188,"date":"2024-06-20T11:17:13","date_gmt":"2024-06-20T19:17:13","guid":{"rendered":"https:\/\/fromfieldtotable.com\/?p=53188"},"modified":"2024-06-20T11:19:03","modified_gmt":"2024-06-20T19:19:03","slug":"antelope-jambalaya","status":"publish","type":"post","link":"https:\/\/fromfieldtotable.com\/antelope-jambalaya\/","title":{"rendered":"Antelope Jambalaya"},"content":{"rendered":"\r\n
The Antelope Jambalaya was made during one of our Texas From Field To Table events.\u00a0 \u00a0This is our take on a classic Cajun favorite!\u00a0 Even Justin Wilson would be able to say “I\u00a0 Gar-on-tee”\u00a0 you ‘re going to love this one!<\/b><\/p>\r\n
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\u00bd lb Bacon<\/span>\u00a0<\/span><\/p>\r\n 2 lbs Cooked Corned Antelope (ham)<\/span>\u00a0<\/span><\/p>\r\n 2 lbs Antelope Cajun Sausage<\/span>\u00a0<\/span><\/p>\r\n \u00a0<\/span>1 p Onions Large diced<\/span>\u00a0<\/span><\/p>\r\n \u00bd c Garlic chopped<\/span>\u00a0<\/span><\/p>\r\n 1 c Green Pepper large diced<\/span><\/p>\r\n 1 c Celery diced<\/span>\u00a0<\/span><\/p>\r\n \u00a0<\/span>2 c Long Grain Rice<\/span>\u00a0<\/span><\/p>\r\n 2 14-oz can Diced tomatoes<\/span>\u00a0<\/span><\/p>\r\n 1 qt beef Broth<\/span>\u00a0<\/span><\/p>\r\n \u00bd c Louisiana Hot Sauce<\/span>\u00a0<\/span><\/p>\r\n \u00a0<\/span>1 tsp Thyme ground<\/span>\u00a0<\/span><\/p>\r\n 4 ea Bay Leaf<\/span>\u00a0<\/span><\/p>\r\n 1 tsp Cayenne pepper<\/span>\u00a0<\/span><\/p>\r\n 2 tsp Cumin ground<\/span>\u00a0<\/span><\/p>\r\n 1 tsp Oregano<\/span>\u00a0<\/span><\/p>\r\n S&P (to taste)<\/span>\u00a0<\/span><\/p>\r\n Method:<\/strong><\/em><\/p>\r\n Brine, cook meat <\/span>day<\/span> before. <\/span>In large cast iron pan, brown bacon, sausage, and <\/span>cooked corned meat<\/span>. Add onions, garlic, peppers, celery and brown. Add rice, tomatoes, broth, and <\/span>hot sauce<\/span>. <\/span>Combines<\/span> spices, add, bring to boil. Cover and finish in 350-degree oven until meat is fork tender and desire consistency. Adjust flavor and consistency. About 1-1 \u00bd hours.<\/span><\/span>\u00a0<\/span><\/p>\r\n <\/p>\r\n \u00a0<\/span><\/p>","protected":false},"excerpt":{"rendered":" The Antelope Jambalaya was made during one of our Texas From Field To Table events.\u00a0 \u00a0This is our take on a classic Cajun favorite!\u00a0 Even Justin Wilson would be able […]<\/p>\n","protected":false},"author":9,"featured_media":53189,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[368,30,34,88,24],"tags":[303,369,317,370,320,130,349],"acf":[],"yoast_head":"\n\r\n
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