Alligator jambalaya
256 Inch links
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Marinated alligator fillet cut into small pieces |
| 1 | pounds | Hot sausage (italian) cut into chunks |
| 3 | tablespoons | Oil |
| ⅔ | cup | Bell peppers chopped |
| 2 | cloves | Garlic crushed |
| ¾ | cup | Parsley |
| 1 | cup | Chopped fresh parsley |
| 1 | cup | Chopped celery |
| 2 | cans | Tomatoes (16 oz each) |
| 2 | cups | Chicken stock (2 pkgchicken cube mix + water also works) |
| 1 | cup | Green onion |
| 2 | teaspoons | Oregano |
| 2 | dashes | Red hot sauce (optional) |
| Cajun spices (blackened or cajun king herbed spice excellent) to | ||
| Taste | ||
| I use about a tablespoon | ||
| Salt to taste | ||
| 2 | cups | Raw white rice |
Directions
Recipes from Chef John Folse Chef John Folse Home Page In deep frying pan (cast iron preferably) saute the bell pepper, garlic, parsley and celery. While this is cooking, add tomatoes & their liquid, the chicken stock &, green onion to a pot that can cook on the stove and in the oven (Corning ware ) Stir in spices, sauteed vegetables raw rice, sausage and alligator fillet pieces. Cook on medium-high heat until liquid is absorbed (stir occasionally to make sure rice doesn't burn on bottom) and then bake covered in the oven for 25 minutes.
Good luck, I done this three times and the usual comment is its superb but where is the alligator...