It’s Chili, Chowder, or Stew Saturday - BUFFALO GUMBO

This week’s It’s Chili, Chowder, or Stew Saturday Recipe is BUFFALO GUMBO. Gumbo is delicious so many ways and using many 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 there also! 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

It’s Chili, Soup, or Stew Saturday….PRAIRIE HARVEST GREEN CHILI STEW

This week's Chili, Soup, or Stew Saturday recipe is - PRAIRIE HARVEST GREEN CHILI STEW. This one is from the Wild Idea Buffalo website (https://wildideabuffalo.com/). Just one of many delicious and healthy recipes. To make the Stew you'll be using Wild Idea Buffalo Stew Meat along with Roasted Green Chilies and your choice of cubed Pheasant, Grouse, or Chicken Breast. Again you can find this recipe or purchase the Buffalo Stew Meat all at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2018!


PRAIRIE HARVEST GREEN CHILI STEW
The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below. (Makes 8 hearty entree portions, as seconds will be requested.)

Ingredients:
2 - pounds Stew Meat
1 - pound pheasant, grouse or chicken breast, cut into cubes

2 - tablespoons butter
2 - tablespoons olive oil
1 - onion, diced
2 - tablespoons garlic, chopped
2 - tablespoons cumin
2 - tablespoons chili powder
2 - tablespoons coriander
1 - teaspoon cayenne
2 - teaspoons salt
1 - tablespoon black pepper
3 - pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 - 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 - quarts organic chicken or vegetable stock
¼ - cup arrow root
 or corn starch
½ - cup water
2 - 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 - cup cilantro chopped
garnish options – sour cream and additional cilantro



Preparation:
1)   Rinse stew meat in colander and pat dry with a paper towel.

2)   In heavy stew pot, over medium high heat, heat butter and oil.
3)   Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4)   Add roasted green chilies and peppers to stew pot and stir to incorporate.
5)   Add stock and bring to a boil.
6)   Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7)  Uncover and continue to simmer for an additional half hour.
8)   Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9)   Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.



*Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half pound of the hot. This gives the stew just the right amount of spiciness for our palate, adjust to your own.

https://wildideabuffalo.com/blogs/recipes/55163521-prairie-harvest-green-chili-stew

Wild Idea Buffalo Recipe of the Week – Buffalo Gumbo

For this week’s Wild Idea Buffalo Recipe of the Week it’s Gumbo, Buffalo Gumbo! Buffalo Gumbo, it just sounds like a comfort food! Made with Wild Idea Buffalo Andouille Sausage and paired with Organic Chicken, Pheasant, or Grouse.You can find this recipe and purchase the Wild Idea Buffalo Andouille Sausage all on the Wild Idea Buffalo website, enjoy! http://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!

http://wildideabuffalo.com/blogs/recipes/86982785-buffalo-gumbo

PRAIRIE HARVEST GREEN CHILI STEW

When the weather starts to get cold, what tastes better or more satisfying than a bowl of homemade Chili! This is one I always like to share with everyone from the Wild Idea Buffalo website, PRAIRIE HARVEST GREEN CHILI STEW. You can find the recipe and purchase the Wild Idea Buffalo Stew Meat all at the Wild Idea Buffalo website!   http://wildideabuffalo.com/



PRAIRIE HARVEST GREEN CHILI STEW

The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below. (Makes 8 hearty entree portions, as seconds will be requested.)

Ingredients:
2 - pounds Stew Meat
1 - pound pheasant, grouse or chicken breast, cut into cubes

2 - tablespoons butter
2 - tablespoons olive oil
1 - onion, diced
2 - tablespoons garlic, chopped
2 - tablespoons cumin
2 - tablespoons chili powder
2 - tablespoons coriander
1 - teaspoon cayenne
2 - teaspoons salt
1 - tablespoon black pepper
3 - pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 - 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 - quarts organic chicken or vegetable stock
¼ - cup arrow root
 or corn starch
½ - cup water
2 - 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 - cup cilantro chopped
garnish options – sour cream and additional cilantro



Preparation:
1)   Rinse stew meat in colander and pat dry with a paper towel.

2)   In heavy stew pot, over medium high heat, heat butter and oil.
3)   Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4)   Add roasted green chilies and peppers to stew pot and stir to incorporate.
5)   Add stock and bring to a boil.
6)   Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7)  Uncover and continue to simmer for an additional half hour.
8)   Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9)   Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.



*Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half pound of the hot. This gives the stew just the right amount of spiciness for our palate, adjust to your own.

http://wildideabuffalo.com/blogs/recipes/55163521-prairie-harvest-green-chili-stew





Wild Idea - 1 LB. STEW MEAT

Our super-convenient pre-cut stew meat is cut from both the chuck and sirloin primal on our bison.

Ready to use, full of flavor, healthy and incredibly easy to prepare! Great for soups, stews, or stroganoff.

http://wildideabuffalo.com/collections/roasts-ribs-stew/products/stew-meat

Wild Idea Buffalo Recipe of the Week - Buffalo Gumbo

For this week's Wild Idea Buffalo Recipe of the Week it's Gumbo, Buffalo Gumbo!  I like this one Buffalo Gumbo, it just sounds like a comfort food! Made with Wild Idea Buffalo Andouille Sausage and paired with Organic Chicken, Pheasant, or Grouse. Celebrate Madis Gras at home with this delicious and healthy dish! You can find this recipe and purchase the Wild Idea Buffalo Andouille Sausage all on the Wild Idea Buffalo website, enjoy!      http://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!

http://wildideabuffalo.com/blogs/recipes/86982785-buffalo-gumbo