jambalaya

Yield: 12 entree servings, or more for a buffet
Heat Scale: Medium

Ingredients:

1 pound alligator tail meat, cubed
2 tablespoons Cajun spice mix
1 cup cubed wild boar bacon
1 pound kangaroo sausage, sliced into rounds
1 yellow onion, peeled and diced
2 red bell peppers, stemmed, seeded and diced
2 cups diced celery
2 (6-ounce cans) tomato paste
1 (28-ounce can) tomatoes
2 quarts low-sodium chicken stock
4 cups uncooked long grain white rice
Procedures:
In a large bowl, toss the alligator with the Cajun spice mix and reserve.
In a large Dutch oven over medium heat, brown the bacon. Drain on a paper towel-lined plate.

Add the sausage to the pan and fry until browned. Remove the sausage to a bowl.

Add the alligator meat to the pan and cook until browned on all sides. Remove the alligator meat and add it to the sausage.
Add the bacon to the same bowl.

Add the onion, bell peppers and celery to the pan and cook, stirring occasionally, until the onions start to brown. Add the tomato paste and stir to coat the vegetables with the paste. Then let the mixture cook, without stirring, until the tomato paste darkens a little. Add the tomatoes and the juice from the can, and stir to incorporate. Add 2 cups of the chicken stock and stir.

Add the bacon, alligator and sausage, then stir in the rice and the rest of the chicken stock. Cover and cook for about 25 minutes, until the rice is cooked through.

Adjust the seasonings and serve hot.

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