Nawlins-Style Venison Gumbo

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Nawlins-Style Venison Gumbo

We hope everyone had a delicious Fat Tuesday this week! We wanted to share our latest test recipe as we gave a shout-out to America’s hometown for Mardi Gras. The aromas from the combination of slow cooking meat, seafood, and spices had our mouths watering hours before we got to dig in. With one little tweak to the recipe that you’ll see in our ‘Photos and Feedback’ section below, we know we won’t be waiting for next year’s Mardi Gras to enjoy this again. Bon Appétit!


  • 2 lb. venison stew meat
  • 1 lb. venison sausage, Italian sausage optional (we used leftover venison bratwursts from last weekend’s Traverse City Winter Microbrew and Music Festival)
  • 1 (16oz) bag frozen okra
  • 1 (15oz) can tomatoes, crushed or diced
  • 1 (14oz) can beef broth
  • 1 (6oz) can oysters, shrimp optional
  • 1 (4oz) can green chili peppers, mild or hot
  • 2 cans water
  • 1/2 c. clam juice (you can buy this bottled)
  • 1 medium white onion, diced
  • 4-5 green onions, chopped
  • 2 stalks celery, chopped
  • 3-4 garlic cloves, diced
  • 2 Tbs. parsley
  • 2 tsp. chili powder
  • 1 tsp. each: basil, chives, ground mustard, and Italian seasoning
  • 1/4 tsp. cayenne pepper


Brown sausage in a skillet and drain. In a 6-quart slow cooker, add stew meat, sausage, and all other ingredients. Cook on high 5-6 hours. Serve over your choice of rice or other grain (we chose brown rice). Add hot sauce or hot pepper flakes for more kick.

Photos and Feedback:

This meal was a crowd pleaser: lean protein made tender by stewing, lots of veggies, and bold flavor without being too spicy. However, we did think the broth was a little thin. Next time we would want to add some kind of thickening agent like cornstarch. Any suggestions? We’d love to hear.

Spices and fresh produce for gumbo

Raw ingredients all coming together (missing from photo: okra and two cans water)

Finished product didn’t stick around too long

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    • Michael says:

      I sorry . but I I sorry . but I must say there a lot more planning to make New Orleans style Gumbo. Not bad for a benniger , but your roue should be more deeper brown not tan also, brown your sausage and meats before hand and add the to your roue. Looks like you made more of a SOUP . I should know I’m Creole my mother is Creole and my dad is Cajun. Don’t mean to sound insulting but, I had to comment.

      • admin says:

        Hi Michael,

        Thanks for the feedback! We do not claim to be experts in the world of gumbo. We do not have the Creole/Cajun heritage, nor do we have extensive experience in that type of cooking. We thought it would be fun to get festive for Mardi Gras up here in Northern Michigan. Do you have a venison gumbo recipe that you’d be willing to share with us? We’d love to add it to our library of recipes from fellow venison lovers. This library will be posted on our website soon, and we will give you credit for any recipe you submit.

        Thanks again for reaching out,

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