Alligator and Sausage Jambalaya
Alligator Recipe
1Setup & Prepare
Cultural Context
This classic Louisiana one-pot dish showcases alligator alongside traditional jambalaya ingredients, creating a hearty meal that feeds crowds. The dish reflects the Spanish paella influence filtered through Creole and Cajun traditions, adapted to local ingredients and cooking methods.
2Ingredients
Shopping List
3Cooking Instructions
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Meat Browning: Slice andouille and brown 3 minutes. Brown alligator pieces until caramelized, about 8-10 minutes. Set aside.
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Holy Trinity: Sauté the vegetables until softened, about 5-7 minutes.
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Aromatics: Add garlic, Cajun seasoning, and tomato paste.
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Rice Addition: Stir in rice and toast briefly.
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Liquid Addition: Add stock and bring to a boil.
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Meat Return: Return the alligator and sausage to the pot.
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Simmering: Cover and simmer for 1 1/2 to 2 hours until rice is tender.
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Resting: Rest 5 minutes before fluffing.
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Final Touch: Fold in green onions and parsley.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- Don't stir during cooking or rice becomes mushy
- The initial browning adds crucial flavor depth
- Let the jambalaya rest to ensure perfectly cooked rice
Wine Pairing
A medium-bodied red wine like Côtes du Rhône or a crisp rosé provides the right balance for this hearty, complex dish.
Nutrition Facts
Per serving: 425 calories, 28g protein, 16g fat, 45g carbohydrates. Complete one-pot meal with Louisiana soul.
