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Get Wild on Mardi Gras with Wild Game Jambalaya from Atlas World Grill

Wild game jambalaya recipe from the chefs at Atlas World Grill in Iowa City | Iowa Outdoors MagazineFrom the January/February 2016 Wild Cuisine section of Iowa Outdoors magazine

There are no shortage of options to grab a refreshing drink in Iowa City, especially downtown where some 30 bars can be easily found in a six-block radius. But if you want a great meal in a relaxing atmosphere—along with that tasty drink—put Atlas World Grill at the top of the list.

Owners Jack Piper and Jim Adrian will make sure your dining and drinking experience will be world-class. Piper not only teaches his bartenders how to properly mix, shake and pour, but also each drink’s history. But what makes Atlas a “world grill” is the food. Adrian ensures the shrimp voodoo tastes like it came from New Orleans, and the Thai chicken satay salad came from its Indonesian origins. Wash it down with a Cuban mojito, a house specialty, and you are definitely eating and drinking across the world.

Adrian got his start at New Orleans’ number one rated restaurant, Commander’s Palace, the same place that employed chefs like Emeril Lagasse and Paul Prudhomme. Yep, those two. One taste of Adrian’s jambalaya and you will know this recipe is rooted in Louisiana where this Creole dish is king. 

Jambalaya is a Louisiana Creole dish with a Spanish and French influence. While virtually all recipes include the “trinity” of onions, peppers and celery, many differ on choice of protein. It can be either poultry, sausage or seafood, or a combination. But, like chili, jambalaya is highly adaptable to taste. It’s a freezer-cleaner dish. Use up the last of the venison sausage or brats, pheasant or wild turkey and fish. Or top it with Atlas's recipe for blackened catfish, also featured in Iowa Outdoors.

JAMBALAYA
6 sausage links
(venison, andouille, kielbasa)
2 tablespoons olive oil
2 tablespoons Creole seasoning
1 teaspoon kosher salt
3 bay leaves
1 red onion, diced
2 green peppers, diced
1 red pepper, diced
4 stalks celery, diced
2 tomatoes, diced
1 tablespoon minced garlic
1 6 ounce can tomato paste
½ cup red wine
1 tablespoon Louisiana-style hot sauce
2 cups long grain rice
3 ¾ cup chicken stock
1 tablespoon unsalted butter
½ cup chopped green onions

Preheat oven to 350° F. Sauté sausage in olive oil until caramelized, stirring often. Add salt and Creole seasoning, then onions, peppers, celery and tomatoes and sauté until onions are translucent. Add garlic and cook until caramelized. Add tomato paste and cook until it turns to a dark, brick red, about five minutes. Deglaze pan with wine. Reduce wine until nearly evaporated. Add hot sauce. Add rice and mix. Add chicken broth and bring to a simmer. Cover and place in the oven. Cook 20 to 25 minutes until stock is absorbed. Remove pot and let sit for 10 minutes with lid on. Fold in green onions and butter and serve.

CREOLE SEASONING
¾ cup paprika
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons dried leaf thyme
3 tablespoons dried leaf oregano
3 tablespoons white pepper
3 tablespoons black pepper
1 ½ tablespoons cayenne pepper
¾ cup kosher salt

Combine ingredients and mix well. Can be used in place of salt and pepper to give food a kick.

Check out the March/April issue of Iowa Outdoors magazine for chef Adrian’s spin on blackened catfish with remoulade sauce and apple coleslaw.

For more wild recipes, check out our Outdoor and Wild Recipes and Dutch Oven Recipes boards on Pinterest.

Wild game jambalaya recipe from the chefs at Atlas World Grill in Iowa City | Iowa Outdoors Magazine

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