Death Valley Cajun Jambalaya
Ingredients
- 1 1/2 pounds venison andouille sausage sliced
- 2 tablespoons olive oil
- 1 bell pepper seeded and diced
- 1 onion peeled and diced
- 3 stalks celery with leaves, chopped
- 3 cloves garlic minced
- 1 tablespoon Cajun seasoning blend
- 1 1/2 cups long grain rice uncooked
- 2 cups chicken stock
- 12 ounces beer
- 2 tablespoons hot sauce more to taste
- 2 bay leaves
- 1 pinch cayenne pepper more to taste
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