An adventurous bayou classic using tender alligator tail meat and cayenne heat.
Hands-free mode with voice commands & timers
No ratings yet
Heat the vegetable oil in a large Dutch oven over medium-high heat.
Brown the alligator meat and andouille sausage until the alligator is golden and the sausage has rendered its fat, then remove meat and set aside.
In the same pot, sauté the onion, bell pepper, and celery (the 'Holy Trinity') until the onions are translucent.
Add the minced garlic and Cajun seasoning, stirring for 1 minute until fragrant.
Stir in the dry rice, coating it thoroughly in the oil and vegetable juices for about 2 minutes to toast the grains.
Pour in the chicken broth and crushed tomatoes, then add the browned meat back into the pot.
Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 25 minutes.
Remove from heat and let the jambalaya sit covered for 5 minutes before fluffing with a fork and serving.
