Ingredients:

• 4 oz. unsalted butter
• 4 tsp Louisiana-style spice (also known a Creole, or Cajun, spice)
• 4 single boneless Pheasant breast, diced in 1/2-inch cubes
• 1/2 lbs large raw shrimp, shelled and deveined
• 3 cups jambalaya sauce, (recipe follows)
• 4 cups white rice, cooked
• 4 tsp parsley, finely chopped
• 4 Scotch Bonnet Peppers
• 1 lbs of Gator prime cut - cut into 1-inch cubes

Jambalaya Sauce Ingredients:

• 3 tbsp bacon fat (or unsalted butter) for pan
• 4 oz. smoked ham, diced
• 4 oz. Cajun Andouille sausage, cut in half and sliced into half circles
• 1 large onion, diced
• 3 stalks celery, diced
• 1 green bell pepper, diced
• 1 tbsp Louisiana - style seasoning
• 1 tbsp minced garlic
• 3 cups diced canned tomatoes
• 1 cup tomato sauce
• 2 bay leaves
• 1 cup water
• 1/2 bunch scallions or green onions, diced
• 1 small chicken bouillon cube or 1/2 tbsp chicken base