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Coot Jambalaya

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Coot Jambalaya
Made this the other day with coots we shot and it didn't last long on the dinner table.

Coot Jambalaya
  • 5 Coots, breast fillets and leg quarters

  • 1 carrot, diced

  • 1 stalk celery, chopped

  • 1 small onion, chopped

  • 2 cloves of garlic, chopped

  • ¼ teaspoon black pepper

  • ½ teaspoon oregano

  • 2 bay leaves

  • 3 cups of water

  • 2 tablespoons peanut oil, divided

  • 1/2 tablespoon Cajun seasoning

  • 1 onion, diced

  • 1 small green bell pepper, diced

  • 2 stalks celery, diced

  • 3 cloves garlic, minced

  • 1 (16 ounce) can diced tomatoes

  • 1/2 teaspoon ground black pepper

  • 1 teaspoon salt

  • 2 teaspoons Worcestershire sauce

  • 1 1/4 cups uncooked white rice

  • 2 1/2 cups broth (from cooking coots)


Prepare Coots:

Heat oil in a pot and sautee carrot, celery, onion & garlic. Add coots and brown slightly. Add water, pepper, bay leaves and oregano. Bring to a boil, then reduce heat to low and simmer for at least 1 hour, or until coots are tender enough to shred with fork. Remove coots from stock, strain stock and set aside. Shred coot meat and set aside.

Prepare Jambalaya
Heat 1 tablespoon of oil in a large heavy Dutch oven over medium heat.
Saute onion, bell pepper, celery and garlic until tender.
Stir in crushed tomatoes, and season with creole seasoning, black pepper, salt, and Worcestershire sauce.
Stir in coot meat. Cook for 10 minutes, stirring occasionally.
Stir in the rice and 2.5 cups of reserved stock.
Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Mobile, AL
DHBP Member since 1998

"Life is too short to drink bad beer."
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Re: Coot Jambalaya In reply to
Ain't never heard of eatin' no coot. Gizzards are good; might have to try it out!