Alligator Jambalaya happened because I love exotic meats, I do love alligator, and I love Cajun cooking. I was inspired by the Cajun Jambalaya Pasta recipe from the Cheesecake Factory
1 lb alligator meat (Giant Eagle carries it)
1 andouille sausage (I used the Andouille with chicken sausage from Gibbs Butcher Block in Columbia Station, OH.
1 large red bell pepper, chopped
2 cups chopped green onions OR 1 large onion, chopped
1/2 cup chopped fresh / frozen parsley
2 1/2 generous cups diced canned tomatoes
1 large stalk celery, cut into 1/4 inch wide slices
1 cup chicken broth
1 cup Italian or Caesar salad dressing
Cajun seasoning to taste (I use 1 heaping tbsp)
Drizzle of olive oil
2 large cloves garlic
4 shakes of Worcestershire sauce
2 tbsp Gumbo File (optional)
1 large tsp Minors clam base (optional)
1 large tsp Minors pork base (optional)
About 5 tbsp Minors sun dried tomato pesto OR 1/2 can tomato paste
Southwestern Mills gravy mix or flour, for thickening
1/2 cup cooked brown rice OR mixed brown and black rice OR white rice per person.
Thaw and marinate alligator meat in Caesar salad dressing for 2 to 3 hours.
Add olive oil and garlic to large saute pan or skillet (purists use cast iron)
Cook andouille until done, remove from pan and slice into bite size pieces.
While andouille is cooking, chop alligator into bite size pieces
Add alligator with marinade to pan, dust with Cajun seasoning and cook for 4 to 5 minutes.
Add remaining ingredients with the exception of the gravy mix/flour and rice, cook for another 10 to 15 minutes.
Add gravy mix or flour to thicken until broth is about the consistency of a thin gravy.
Serve over rice. (Or you can put it over pasta. Pick a carb, any carb).