Wild Idea Buffalo Recipe of the Week – BUFFALO GUMBO

January 1, 2020 at 9:19 AM | Posted in Wild Idea Buffalo | 1 Comment
Tags: , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO GUMBO. Gumbo is delicious so many ways and using different ingredients, and here’s another using Wild Idea BUFFALO ANDOUILLE SAUSAGE. Also there’s a description of the BUFFALO ANDOUILLE SAUSAGE along with a web link back to the ordering page for the Sausage.You can find this recipe along with all the other delicious and healthy recipes and order any of the Wild Idea Products. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

 

BUFFALO GUMBO
Ingredients: (serves 8)
1 – Tb. olive oil
1 – lb. organic chicken, pheasant, or grouse, cut into bite size pieces
1 – cup onion, diced
4 – celery stalks – sliced
1 – green or red pepper – diced
3 – clove garlic – chopped
1 – tsp. black pepper
2 – tsp. salt
2 – tsp. paprika
1 – tsp. oregano
½ – tsp. thyme
½ – tsp. cayenne *optional
2 – Tb. olive oil
¼ – cup flour
2 – quarts organic chicken broth
2 – cups tomatoes, diced with juices
1 – 14 oz. Buffalo Andouille Sausage, cut into 1” slices on the bias
12 – Shrimp, peeled & deveined
½ – lb. Okra, fresh or frozen, sliced *optional lightly brown in butter
¼ – cup chopped parsley

Ingredients:
1.) In heavy soup pot over medium high heat, heat 1 Tb. oil. Add fowl of choice, sauté to slightly brown, stirring occasionally, about 5 minutes.
2.) Add vegetables and stir to incorporate, along with all dry spices and cook until tender and slightly browned. Transpose meat and vegetables from pot to other bowl, cover and set aside.
3.) Return pot to low heat and add additional oil and flour, whisking to incorporate. Increase heat to medium, whisking constantly until roux is dark brown. About 15 minutes.
4.) Add meat, vegetables and any juices that have accumulated in bowl back to kettle, stirring to incorporate.
5.) Add, organic chicken broth and bring to boil. Reduce heat to a low and simmer for 1 hour uncovered, stirring occasionally. *(Optional: Remove from heat, cool & refrigerate. Remove oil from top before reheating. Reheat over med high, bringing to a boil.)
6.) Increase heat to medium. Add tomatoes, and Buffalo Andouille, stir to incorporate and continue cooking for 10 minutes.
7.) Add shrimp and, cook for 5 minutes.
8.) Add Okra and cook until heated through.
9.) Stir in chopped parsley before serving.
Season to taste. To serve, place a medium scoop of sticky sushi rice or brown rice in center of shallow bowl, ladle Gumbo around rice and garnish with a parsley sprig.
An excellent make ahead and reheat dinner! The flavor just gets better!
https://wildideabuffalo.com/blogs/recipes/86982785-buffalo-gumbo

 

 

Wild Idea Buffalo – 12 OZ. BUFFALO ANDOUILLE SAUSAGE

Buffalo Andouille Sausage. We did our homework and tested many recipes until we landed on the perfect recipe. Coarse ground, seasoned with traditional Andouille spices, hand stuffed and lightly smoked true cajun flavor. Great on the grill as a brat, or use in soups, stews and casseroles. Jill’s recipe for Gumbo included with purchase.

Ingredients: 100% Grass-fed Buffalo, Water, “Free” Binder (Modified Potato Starch, Trehalose, Carrot Fiber) Sea Salt, Organic: Minced Onion, Minced Garlic, Smoked Paprika, Crushed Red Pepper, Cultured Celery Powder, Organic: Oregano, Black Pepper, Parsley. Encased in an Organic Pork Casing.

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/14-oz-buffalo-andouille-sausage-14-oz

Wild Idea Buffalo Recipe of the Week – BUFFALO GUMBO

January 1, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO GUMBO. Gumbo is delicious, especially when the weather turns colder. The recipe uses the Wild Idea Buffalo Andouille Sausage. Heat up these cold Winter days and nights with this week’s recipe of Buffalo Gumbo. You can find this recipe or purchase any of the Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

 

BUFFALO GUMBO
Ingredients: (serves 8)
1 – Tb. olive oil
1 – lb. organic chicken, pheasant, or grouse, cut into bite size pieces
1 – cup onion, diced
4 – celery stalks – sliced
1 – green or red pepper – diced
3 – clove garlic – chopped
1 – tsp. black pepper
2 – tsp. salt
2 – tsp. paprika
1 – tsp. oregano
½ – tsp. thyme
½ – tsp. cayenne *optional
2 – Tb. olive oil
¼ – cup flour
2 – quarts organic chicken broth
2 – cups tomatoes, diced with juices
1 – 14 oz. Buffalo Andouille Sausage, cut into 1” slices on the bias
12 – Shrimp, peeled & deveined
½ – lb. Okra, fresh or frozen, sliced *optional lightly brown in butter
¼ – cup chopped parsley

Ingredients:
1.) In heavy soup pot over medium high heat, heat 1 Tb. oil. Add fowl of choice, sauté to slightly brown, stirring occasionally, about 5 minutes.
2.) Add vegetables and stir to incorporate, along with all dry spices and cook until tender and slightly browned. Transpose meat and vegetables from pot to other bowl, cover and set aside.
3.) Return pot to low heat and add additional oil and flour, whisking to incorporate. Increase heat to medium, whisking constantly until roux is dark brown. About 15 minutes.
4.) Add meat, vegetables and any juices that have accumulated in bowl back to kettle, stirring to incorporate.
5.) Add, organic chicken broth and bring to boil. Reduce heat to a low and simmer for 1 hour uncovered, stirring occasionally. *(Optional: Remove from heat, cool & refrigerate. Remove oil from top before reheating. Reheat over med high, bringing to a boil.)
6.) Increase heat to medium. Add tomatoes, and Buffalo Andouille, stir to incorporate and continue cooking for 10 minutes.
7.) Add shrimp and, cook for 5 minutes.
8.) Add Okra and cook until heated through.
9.) Stir in chopped parsley before serving.
Season to taste. To serve, place a medium scoop of sticky sushi rice or brown rice in center of shallow bowl, ladle Gumbo around rice and garnish with a parsley sprig.

An excellent make ahead and reheat dinner! The flavor just gets better!
https://wildideabuffalo.com/blogs/recipes/86982785-buffalo-gumbo

 

 

 

Wild Idea Buffalo – 12 OZ. BUFFALO ANDOUILLE SAUSAGE

Buffalo Andouille Sausage. We did our homework and tested many recipes until we landed on the perfect recipe. Coarse ground, seasoned with traditional Andouille spices, hand stuffed and lightly smoked true cajun flavor. Great on the grill as a brat, or use in soups, stews and casseroles. Jill’s recipe for Gumbo included with purchase.

Ingredients: 100% Grass-fed Buffalo, Water, “Free” Binder (Modified Potato Starch, Trehalose, Carrot Fiber) Sea Salt, Organic: Minced Onion, Minced Garlic, Smoked Paprika, Crushed Red Pepper, Cultured Celery Powder, Organic: Oregano, Black Pepper, Parsley. Encased in an Organic Pork Casing.

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/14-oz-buffalo-andouille-sausage-14-oz

Wild Idea Buffalo Recipe of the Week – BUFFALO GUMBO

February 21, 2018 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO GUMBO. Gumbo is delicious so many ways and using different ingredients, and here’s another using Wild Idea BUFFALO ANDOUILLE SAUSAGE. Below I’ve left the recipe and instructions. Also there’s a description of the BUFFALO ANDOUILLE SAUSAGE along with a web link back to the ordering page for the Sausage.You can find this recipe along with all the other delicious and healthy recipes at the Wild Idea Buffalo website (https://wildideabuffalo.com/). You can also purchase any of the wild Idea Buffalo Products! So Enjoy and Eat Healthy in 2018!

BUFFALO GUMBO
Ingredients: (serves 8)
1 – Tb. olive oil
1 – lb. organic chicken, pheasant, or grouse, cut into bite size pieces
1 – cup onion, diced
4 – celery stalks – sliced
1 – green or red pepper – diced
3 – clove garlic – chopped
1 – tsp. black pepper
2 – tsp. salt
2 – tsp. paprika
1 – tsp. oregano
½ – tsp. thyme
½ – tsp. cayenne *optional
2 – Tb. olive oil
¼ – cup flour
2 – quarts organic chicken broth
2 – cups tomatoes, diced with juices
1 – 14 oz. Buffalo Andouille Sausage, cut into 1” slices on the bias
12 – Shrimp, peeled & deveined
½ – lb. Okra, fresh or frozen, sliced *optional lightly brown in butter
¼ – cup chopped parsley

Ingredients:
1.) In heavy soup pot over medium high heat, heat 1 Tb. oil. Add fowl of choice, sauté to slightly brown, stirring occasionally, about 5 minutes.
2.) Add vegetables and stir to incorporate, along with all dry spices and cook until tender and slightly browned. Transpose meat and vegetables from pot to other bowl, cover and set aside.
3.) Return pot to low heat and add additional oil and flour, whisking to incorporate. Increase heat to medium, whisking constantly until roux is dark brown. About 15 minutes.
4.) Add meat, vegetables and any juices that have accumulated in bowl back to kettle, stirring to incorporate.
5.) Add, organic chicken broth and bring to boil. Reduce heat to a low and simmer for 1 hour uncovered, stirring occasionally. *(Optional: Remove from heat, cool & refrigerate. Remove oil from top before reheating. Reheat over med high, bringing to a boil.)
6.) Increase heat to medium. Add tomatoes, and Buffalo Andouille, stir to incorporate and continue cooking for 10 minutes.
7.) Add shrimp and, cook for 5 minutes.
8.) Add Okra and cook until heated through.
9.) Stir in chopped parsley before serving.
Season to taste. To serve, place a medium scoop of sticky sushi rice or brown rice in center of shallow bowl, ladle Gumbo around rice and garnish with a parsley sprig.
An excellent make ahead and reheat dinner! The flavor just gets better!
https://wildideabuffalo.com/blogs/recipes/86982785-buffalo-gumbo

 

 

Wild Idea Buffalo – 12 OZ. BUFFALO ANDOUILLE SAUSAGE

Buffalo Andouille Sausage. We did our homework and tested many recipes until we landed on the perfect recipe. Coarse ground, seasoned with traditional Andouille spices, hand stuffed and lightly smoked true cajun flavor. Great on the grill as a brat, or use in soups, stews and casseroles. Jill’s recipe for Gumbo included with purchase.

Ingredients: 100% Grass-fed Buffalo, Water, “Free” Binder (Modified Potato Starch, Trehalose, Carrot Fiber) Sea Salt, Organic: Minced Onion, Minced Garlic, Smoked Paprika, Crushed Red Pepper, Cultured Celery Powder, Organic: Oregano, Black Pepper, Parsley. Encased in an Organic Pork Casing.

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/14-oz-buffalo-andouille-sausage-14-oz

Wild Idea Buffalo recipe of the Week – Buffalo Andouille Sausage with Red Beans & Rice

March 12, 2014 at 9:07 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , ,

Buffalo Andouille Sausage with Red Beans & Rice is this week’s Wild Idea Buffalo Recipe of the Week! Another good one from Jill O’Brien of Wild Idea Buffalo.

 

 

Buffalo Andouille Sausage with Red Beans & RiceWild Idea Buffalo Buffalo Andouille Sausage with Red Beans & Rice
By: Jill O’Brien

 

A vegetable forward version of this classic southern favorite, with true Cajun flavor from our Wild Idea Buffalo Andouille Sausage.
Ingredients:

1 – 14 oz. pkg. Wild Idea Buffalo Andouille Sausage, cut ½ inch thick
2 – 15 oz. cans Kidney Beans, rinsed and drained
1½ – tablespoons olive oil
1 – onion, chopped
5 – stalks celery, chopped
2 – green peppers, chopped
5 – clove garlic, chopped
2 – tablespoons parsley, minced
1 – teaspoon oregano
1 – teaspoon thyme
1 – teaspoon Cajun seasoning
½ – teaspoon cayenne
¼ – teaspoon rubbed sage
2 – bay leaf
1 – cup vegetable or organic chicken broth
4 – cups cooked rice, I used Brown Basmati

Preparation:

1) In heavy sauté pan over medium high heat, heat oil. Add most of the onion, celery, green pepper and garlic, reserving a little of each to add at the end. Add spices and sauté until vegetables are el dente.
2) Add beans and broth and bring to a full simmer. Reduce heat to low, cover and allow to cook for half an hour.
3) Add sliced Buffalo Andouille Sausage and stir to incorporate. Cover and cook for an additional 15 minutes.
4) Remove cover and add reserved handful of vegetables. Stir to incorporate. Bring to full heat.

To serve place a scoop of prepared rice in center of the bowl, ladling red beans and bison sausage around rice. Sprinkle with a little extra finely minced parsley. Pass with Tabasco and cider vinegar!

 

http://wildideabuffalo.com/2014/buffalo-andouille-sausage-with-red-beans-rice/

 

 

Wild Idea Buffalo – 14 oz. Buffalo Andouille SausageWild Idea Buffalo Buffalo Andouille Sausage
New! Buffalo Andouille Sausage. We did our homework and tested many recipes until we landed on the perfect recipe. Coarse ground, seasoned with traditional Andouille spices, hand stuffed and lightly smoked true Cajun flavor. Great is soups, stews and casseroles. Jill’s recipe for Gumbo included with purchase.

14 oz. pkg. (Rope)

Ingredients: Buffalo, Water, Sea Salt, Organic: Black Pepper, Oregano, Parsley, Crushed Red Pepper, Onion, Garlic, Smoked Paprika, Veg Stable{Celery Powder, Sea Salt, Silicon Dioxide(anti-caking)}

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/14-oz-buffalo-andouille-sausage-14-oz

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