Smoked Bear Jambalaya Recipe

After your bear roast comes out of the smoker, you are ready to prepare this smoked bear jambalaya recipe. It will get a tender and juicy texture that melts in your mouth.

This recipe comes from the awesome Amanda Lynn Mayhew. She is one of the top female hunters in the industry, the host of Just Hunt, and a Bradley Smoker enthusiast.


1 Lb bear roast, sliced (smoked for 5 hours using Hickory Flavour Bisquettes)

4 Cups of sliced carrots

½ Cup of green onions

½ Cup of chives

4 Cups of rice

½ Cup of chopped white onion

5 Cups of beef broth


After the bear roast comes out of the smoker (recipe here), place it in a slow cooker for 4 hours on high, to get a tender and juicy texture that melts in your mouth.

Place the white onion, carrots, and ½ cup of beef broth in a pan with the lid on, and simmer until soft. Add the bear meat, rice and remaining beef broth. Let simmer for about 35 minutes or until all liquids have dried up.

Sprinkle green onions and chives over the finished dish. Sprinkle fresh parsley springs on top of the jambalaya for presentation, if desired.

Recipe by: Amanda Lynn Mayhew


Hickory Wood Bisquettes

The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.

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