Cajun Seasoning
Recipe makes 1 /4 cup
2 teaspoons salt
2 teaspoons garlic powder
2 1/2 teaspoons paprika
1 teaspoon ground mace
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 1/4 teaspoons dried oregano
1 1/4 teaspoons dried thyme
1/2 teaspoon red pepper flakes (optional)
Mix and use!
Pigeon & Chorizo jambalaya
Ingredients
1 tbsp olive oil
6-8 Pigeon breasts
1 onion diced
1 red pepper thinly sliced
2 garlic cloves crushed
75g Chorizo sliced
1 tbsp Cajun seasoning
250g long grain rice
400g can plum tomatoes
350ml chicken stock
Heat the oil in a large frying pan with a lid and brown the Pigeon for 5-8 mins until golden. Remove and set aside. Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.
Stir the Pigeon back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins or until the rice is tender.
You can add a squirrel to this, swap the pigeon for rabbit, mix pigeon and rabbit, mix pigeon rabbit and squirrel, hell this is Jambalaya, anything goes!
