Spicy Gator and Sausage Jambalaya

Ingredients

• 1 pound alligator tail meat, cut into 1-inch cubes
• 12 ounces andouille sausage, sliced into rounds
• 2 tablespoons vegetable oil
• 1 large yellow onion, diced
• 1 large green bell pepper, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic, minced
• 2 cups long-grain white rice
• 4 cups chicken broth
• 14.5 ounces canned crushed tomatoes
• 2 tablespoons Cajun seasoning blend
• 0.5 teaspoon cayenne pepper(optional)

Instructions

1. 1

   Heat the vegetable oil in a large Dutch oven over medium-high heat.

2. 2

   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.

3. 3

   In the same pot, sauté the onion, bell pepper, and celery (the 'Holy Trinity') until the onions are translucent.

4. 4

   Add the minced garlic and Cajun seasoning, stirring for 1 minute until fragrant.

5. 5

   Stir in the dry rice, coating it thoroughly in the oil and vegetable juices for about 2 minutes to toast the grains.

6. 6

   Pour in the chicken broth and crushed tomatoes, then add the browned meat back into the pot.

7. 7

   Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 25 minutes.

8. 8

   Remove from heat and let the jambalaya sit covered for 5 minutes before fluffing with a fork and serving.