Pheasant Jambalaya - serves 4

4 oz. unsalted butter
4 tsp Louisiana-style spice (also known a Creole, or Cajun, spice)
4 single boneless Pheasant breast, diced in 1/2 “ by 1/2 ” pieces
1/2 lb. large raw shrimp, shelled and deveined
3 cups jambalaya sauce, (recipe follows)
4 cups white rice, cooked
4 tsp parsley, finely chopped
4 Scotch Bonnet Peppers
1 lb. of Gator prime cut - cut into 1” by 1” cubes
Jambalaya Sauce

Jambalaya Sauce:
3 tbsp bacon fat (or unsalted butter) for pan
4 oz. smoked ham, diced
4 oz. Cajun Andouille sausage, cut in half and sliced into half circles
1 large onion, diced
3 stalks celery, diced
1 green bell pepper, diced
1 tbsp Louisiana - style seasoning
1 tbsp minced garlic
3 cups diced canned tomatoes
1 cup tomato sauce
2 bay leaves
1 cup water
1/2 bunch scallions or green onions, diced
1 small chicken bouillon cube or 1/2 tbsp chicken base.

Sauce:
Melt bacon fat or unsalted butter in a heavy saucepan. Saute ham and sausage until crisp.
Add onion, celery, peppers and garlic. Stir occasionally. Saute until tender (about 15 minutes).
Add Louisiana seasoning and gator. Mix tomatoes, tomato sauce and bay leaves. Add to saucepan. Cook 10 to 15 minutes, stirring occasionally.
Add green onions, water and chicken bouillon cube or chicken base. Cook 45 minutes on low heat. Remove bay leaves. Cover and refrigerate until using. Jambalaya

Jambalaya:
Heat butter in a large heavy saucepan. Season pheasant with 2 tsp of the Louisiana spice and saute for 2 minutes, until the chicken is opaque. Season shrimp with the remaining 2 tsp of Louisiana spice and add to pan to saute until opaque but not tough.
Deglaze the pan with jambalaya sauce and heat. Add rice and heat to serve. Garnish with chopped parsley and Scotch Bonnet pepper.