Alligator jambalaya

Yield: 256 Inch links

Measure 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)
\N \N Cajun spices (blackened or cajun king herbed spice excellent) to
\N \N Taste
\N \N I use about a tablespoon
\N \N Salt to taste
2 cups Raw white rice

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...

Similar recipes