Cajun Wild Game Stew

Some folks might call this wild game stew recipe “gumbo,” but I have too many friends in Louisiana who would take issue with the name and, for a variety of reasons, would make me listen to a long-winded explanation of why this wild game stew is not gumbo. It’s pretty much the same deal with those folks (Texans) who maintain that chili is not chili if it has beans. I like my chili with or without beans. My version of wild game stew usually has a mixture of game meats, sausage and shrimp. Quantities of each aren’t exact. Take this opportunity to clean out your freezer and use up smaller quantities of large and small game. My stew recipe includes okra, sweet and hot peppers, onions, garlic and maybe even some canned fire-roasted tomatoes. Brown the meats and vegetables, let them simmer and adjust for flavor at the end. Serves: 10-12 Prep time: 20 minutes Cook time: 2 hours Total time: 2 hours 20 minutes Ingredients: 2 quarts boneless, skinless game meat, cut into 1-inch chunks (about 4 pounds) 1 ½ cups all-purpose flour 3 tablespoons Hi Mountain Cajun Seasoning 2 tablespoons Hi Mountain Italian Herb Seasoning 1 tablespoon kosher salt ⅓ cup vegetable oil 2 bell peppers, any color, roughly chopped 2-3 jalapeño peppers, thinly sliced 2 medium yellow onions, roughly chopped 6 garlic cloves, minced 2 cups spicy game sausage, cut into ¼-inch slices 2 quarts beef, chicken or game broth 2 (14.5-ounce cans) fire-roasted diced tomatoes, drained 2 cups sliced okra (fresh or frozen) 1 pound large shrimp, peeled and deveined Dash or two Worcestershire sauce Directions: