Recipe of the Day
Oct. 31st, 2006 03:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
patgundRecipes courtesy of The Louisiana Department of Wildlife and Fisheries. Recipes for Nutria Ragondin Sausage Jambalaya, Smoked Nutria and Andouille Sausage Gumbo, Heart Healthy 'Crock-Pot' Nutri
Nutria Ragondin Sausage Jambalaya
Recipe by: Mattie Harris
2 lbs diced ragondin (nutria) meat
1 lb smoked sausage
1/4 c. oil
2 onions, chopped
3 cloves garlic, minced
2 c. rice
1 T Lea & Perrin's Worchestershire sauce
1 c. Rotel tomatoes
3 c. water
Salt & pepper (to taste)
Heat oil in large dutch oven. 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. Eat and enjoy! Serves 6 to 8.
Smoked Nutria and Andouille Sausage Gumbo
Recipe by Brian Berry from Hotel Acadiana's Bayou Bistro
2 smoked nutria, cut into serving pieces
1/2 pound sliced andouille sausage
1 cup vegetable oil
1 1/2 cups flour
2 cups chopped onion
1 cup chopped celery
1 cup chopped bell pepper
Salt and cracked black pepper to taste
1/4 cup diced garlic
3 quarts chicken stock
2 cups sliced green onions
1 cup chopped parsley
In a two gallon stock pot, heat oil over medium high heat. Once oil is hot, add flour. Using a wire whisk, stir until roux is golden brown. Do not 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.
Heart Healthy 'Crock-Pot' Nutria
2 hind saddle portions of nutria meat
1 small onion, sliced thin
1 tomato, cut into big wedges
2 potatoes, sliced thin
2 carrots, sliced thin
8 Brussels sprouts
1/2 cup white wine
1 cup water
2 teaspoons chopped garlic
Salt and pepper to taste
1 cup demi-glace (optional)
Layer onion, tomato, potatoes, carrots and Brussels sprouts in crockpot. Season nutria with salt, pepper and garlic, and place nutria over vegetables. Add wine and water, set crockpot on low and let cook until meat is tender (approximately 1-1/2 hours). Garnish with vegetables and demi-glace. Makes four servings.
Nutria Ragondin Sausage Jambalaya
Recipe by: Mattie Harris
2 lbs diced ragondin (nutria) meat
1 lb smoked sausage
1/4 c. oil
2 onions, chopped
3 cloves garlic, minced
2 c. rice
1 T Lea & Perrin's Worchestershire sauce
1 c. Rotel tomatoes
3 c. water
Salt & pepper (to taste)
Heat oil in large dutch oven. 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. Eat and enjoy! Serves 6 to 8.
Smoked Nutria and Andouille Sausage Gumbo
Recipe by Brian Berry from Hotel Acadiana's Bayou Bistro
2 smoked nutria, cut into serving pieces
1/2 pound sliced andouille sausage
1 cup vegetable oil
1 1/2 cups flour
2 cups chopped onion
1 cup chopped celery
1 cup chopped bell pepper
Salt and cracked black pepper to taste
1/4 cup diced garlic
3 quarts chicken stock
2 cups sliced green onions
1 cup chopped parsley
In a two gallon stock pot, heat oil over medium high heat. Once oil is hot, add flour. Using a wire whisk, stir until roux is golden brown. Do not 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.
Heart Healthy 'Crock-Pot' Nutria
2 hind saddle portions of nutria meat
1 small onion, sliced thin
1 tomato, cut into big wedges
2 potatoes, sliced thin
2 carrots, sliced thin
8 Brussels sprouts
1/2 cup white wine
1 cup water
2 teaspoons chopped garlic
Salt and pepper to taste
1 cup demi-glace (optional)
Layer onion, tomato, potatoes, carrots and Brussels sprouts in crockpot. Season nutria with salt, pepper and garlic, and place nutria over vegetables. Add wine and water, set crockpot on low and let cook until meat is tender (approximately 1-1/2 hours). Garnish with vegetables and demi-glace. Makes four servings.
