Pheasant jambalya - united states

6 servings

Ingredients

Quantity Ingredient
1 cup Pheasant-cooked/diced
2 tablespoons Salad oil
1 cup Onions-chopped
1 cup Green peppers-chopped
2 Cloves garlic-minced
1½ cup Chicken broth
½ teaspoon Thyme
1 cup Ham-cooked
12 Tiny pork sausages
1 No. 2 can tomatoes
1 cup Raw white rice
1 tablespoon Parsley-chopped
1 teaspoon Salt
1 teaspoon Pepper

Directions

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From the deep south of Louisiana comes a pheasant version of the famous Jambalaya, prepared in the creole fashion.

In a large skillet heat oil and add vegetables, cook slowly stirring often until tender. Add all of the meats and cook for five minutes.

Combine the balance of the ingredients. Turn into a large casserole dish. Cover and cook for one hour in a preheated 350 oven.

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