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: Heat oil in large, heavy Dutch oven over medium-high heat. Brown alligator cubes and sausage slices, about 6 minutes total. Remove and set aside.
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Holy Trinity: In same pot, sauté onion, bell pepper, and celery until softened, about 8 minutes.
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Aromatics: Add garlic and cook 1 minute until fragrant.
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Rice Addition: Add rice to pot, stirring to coat with vegetables and absorb flavors, about 3 minutes.
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Liquid Addition: Add stock, tomatoes, bay leaves, thyme, paprika, cayenne, salt, and pepper. Bring to boil.
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Meat Return: Return browned alligator and sausage to pot. Stir once, then reduce heat to low.
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Simmering: Cover and simmer 20-25 minutes until rice is tender and liquid is absorbed. Don't stir during cooking.
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Resting: Remove from heat and let stand 10 minutes to allow rice to finish cooking.
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Final Touch: Fluff with fork and stir in green onions and parsley before serving.
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.
