Venison Gumbo

Venison Gumbo

Slow cooked venison stew meat with shrimp, smoked sausage, onions, bell peppers, Jalapeño peppers, celery, and spices all surrounding garlicky white rice. 

I’m sure most of you already know Gumbo started during the 18th century in Louisiana, but did you know that back then it was just a simple soup using whatever meats and vegetables they had available and water? It wasn’t even spicy hot.

Over the years, a little bit of everyone has added more to it. Like the native Choctaw’s–they added file’ powder (leaves from the sassafras tree). Then the African Americans added okra and the Spanish colonists added bell peppers, celery, and onions. The Creoles added tomatoes and someone unbeknownst to me later created a roux and added it to gumbo, so now most gumbos have a roux. Mine doesn’t.

If you look online or in cookbooks you’ll find hundreds of gumbo recipes–maybe even thousands. Some get upset if you don’t do it exactly like their grandma did or if you don’t use a roux or four different types of meat, etc… I don’t like rules and feel cooking should be fun and not taken too seriously, so here’s my version of gumbo and you know it has venison.

It might not be just like Grandma’s gumbo, but it’s darn good!

Feel free to print our recipe card:

Venison Gumbo

Prep Time: 5 minutes

Cook Time: 5 hours, 30 minutes

Total Time: 5 hours, 35 minutes

Yield: 5 Quarts

Serving Size: 2 cups

Calories per serving: 433

Fat per serving: 22 g

Venison Gumbo

Ingredients

    For the gumbo
  • 2 lb. Venison, stew meat
  • 1.5 lb. Hillshire Farm smoked sausage
  • 1.5 lb shrimp, raw, medium-sized, shells and tails removed
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 Jalapeños, seeded and diced
  • 4 celery ribs, diced
  • 36 oz. crushed tomatoes
  • 3 tsp. minced garlic
  • 4 cups chicken broth or venison broth
  • 1 Tbsp. Slay Ya Mama Cajun Spice
  • 1 tsp. thyme
  • 1 tsp. oregano
  • For the rice (optional)
  • 2 cup long-grain white rice, uncooked
  • 7 cups of water
  • 2 Tbsp. butter
  • 2 Tbsp. minced garlic
  • 2 tsp. salt
  • 2 tsp. ground black pepper

Instructions

  1. Put venison stew meat, onions, bell peppers, Jalapeños, celery, 3 tsp. minced garlic, Cajun spice, thyme, and oregano in a crock-pot and cook on high for 5 hours.
  2. Now add the smoked sausage, shrimp, broth and crushed tomatoes and cook for 30 minutes.
  3. If you want rice, let's make it while that's cooking. Put 1 cup of rice and 3 1/2 cups of water in a skillet on medium-high heat and cook until tender.
  4. The water should have evaporated, so you shouldn't need to drain it, but if it has water drain it. Add the butter and 1 Tbsp. minced garlic, salt and black pepper. Stir well and remove from the heat.
  5. When the venison gumbo is done, unplug the crock-pot and remove the inner pot with oven mitts and sit it on a strong wire rack or the stove-top to help it cool.
  6. Do a taste test and see if it's spicy enough. If not, add a little more Slay Ya Mama Cajun Spice, 1/2 tsp. at a time.
  7. If you opt for the rice, put 2/3 cup of cooked rice in a bowl or plate and pour 2 cups of venison gumbo over it. Serve with your bread of choice and a smile.
http://www.deerrecipes.online/venisongumbo/

Some like to stir the rice in the gumbo and mix it all up and some like to form it into a mold and pour the gumbo over the rice, which is what I do. Then I pick at the rice as I’m eating the gumbo. I know…I’m weird. Then I sop up the leftover gumbo juice with a roll. YUM!

I’ll never forget what my youngest son, Brandon, said when he saw my bowl the last time I made gumbo. He doesn’t like rice, so he hadn’t ever noticed what the gumbo looked like with a rice mold in it. He said, “Why did you put a hamburger bun in your gumbo!” and he made an awful face like he was completely grossed out. I can’t say I blame him, though. That would be pretty gross. 

The good, the bad and the delicious…

  • Venison Gumbo is high in potassium, vitamin A, vitamin C, and iron, and is very high in protein.
  • It also might be too high in fat, cholesterol, and sodium for some. See my tips below for making this a more diet-friendly recipe. 

Check out Deer Recipes designs, “Country as Cornbread Sweeter Than Tea”

Venison Gumbo Nutrition Facts

These facts are for 2 cups of gumbo, without the rice recipe. If you eat the recommended serving of our rice recipe, 2/3 cup, please add the nutrition facts found by clicking here.

 Yields: 5 Quarts  Serving: 2 cups of gumbo
Calories 433  Calories from fat 46
   % Daily Value*
Total Fat 22 g  34%
 Saturated Fat 6 g  30%
 Monounsaturated Fat 0 g
 Polyunsaturated Fat 0 g
 Trans Fat 1 g
Cholesterol 150 mg  50%
Sodium 1708 mg  71%
Potassium 608 mg  17%
Total Carbohydrates 8 g  3%
 Dietary Fiber 3 g  12%
 Sugars 4 g
Protein 55 g  110%
  Vitamin A 20%
  Vitamin C 32%
  Calcium 9%
  Iron 12%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc. 

To make this recipe more diet-friendly…

  • To help lower the fat, cholesterol, and sodium use the healthiest smoked sausage you can find because this has more than you could imagine of fat, cholesterol, and sodium. If you have homemade venison smoked sausage, use that and it will cut it down drastically.
  • To help lower the sodium even further, use fresh shrimp instead of prepackaged. Fresh and is always best anyway.
  • You can always eat less. Remember the serving size is a whopping two cups. This is a very filling meal and honestly, I can only eat about 1 cup, but I also eat it with the rice.
  • Whatever changes you make to your venison gumbo, you can recalculate the nutrition facts at myfitnesspal.com

Bon Appétit 🍴

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