How to cook Cajun Alligator Jambalaya
- 1 pound marinated alligator fillet, cut into small pieces
- 1 pound Italian sausage, cut into chunks
- 3 tablespoons oil
- 2/3 cup chopped bell peppers
- 2 garlic cloves, chopped
- 1 cup chopped fresh parsley
- 1 cup chopped celery
- 2 can tomatoes (16 ounces each)
- 2 cups chicken stock
- 1 cup chopped green onions
- 2 teaspoon oregano
- 2 dashes red hot sauce (optional)
- Cajun spices (blackened or Cajun king herbed spice) to taste
- Salt, to taste
- 2 cups raw white rice
- In a deep frying pan saute the bell pepper, garlic, parsley, and celery.
- While this is cooking place the tomatoes (un-drained), chicken stock, and green onion in a pot that can cook on the stove and in the oven (corning ware).
- Stir in spices, sauteed vegetables, raw rice, sausage, and alligator pieces.
- Cook on medium high until liquid is absorbed, stirring occasionally to ensure the rice doesn't burn to the bottom.
- Bake covered in the oven for 25 minutes.
The Alligator Jambalaya recipe easy to prepare and so good!
is a Louisiana Creole dish of Spanish and French influence. The dish is a New World version of the Old World dish paella. A Cajun version, loosely related to paella, was adopted. Alligator
is low in fat and calories and high in protein. A 100gm alligator
serving has 143 calories and 65 mg cholesterol, both less than chicken. Alligator
is also an excellent source of niacin, the B12 vitamins, potassium, and phosphorous minerals.
This recipe for Cajun Alligator Jambalaya serves/makes: 4
The Cajun Alligator Jambalaya recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Wild Game
(more Wild Game
Preparation Method: Baked