//Apex Outdoors-Alligator Jambalaya

Apex Outdoors-Alligator Jambalaya

1-1.5 lbs gator meat, marinated, rinsed and drained

Cut gator into bite-sized pieces and soak in buttermilk at least 24 hours.  Rinse and drain.

1 lb Italian sausage, cut into chunks (I use half mild and half hot.  Use all mild if you don’t want it real spicy)

Olive oil

1 green bell pepper, chopped

1 large onion, chopped

2 cups corn, can or frozen

1 cup Minute Rice

1 large package fresh sliced mushrooms

6 cloves fresh garlic, crushed

2 to 3 16-oz cans of diced tomatoes (I use fire roasted or another flavor like olive oil and garlic)

2 cups chicken broth (or more, depending on how you like it)

1-2 Tbs Cajun Seasoning (Use less if you want it less spicy.)

3 tsp oregano

Cornstarch (Mix a few tbsp. of cornstarch with water and add to boiling stew if you want to thicken it)

I sometimes add some of the juice and some cut up peppers from a can of chipotle peppers in adobo sauce.  It makes it more spicy and gives it an awesome smoky chipotle flavor.  Don’t add too much unless you like it really spicy.

Directions: Saute’ the rinsed gator meat in olive oil in a large pot until browned.

At the same time in another large pot, saute’ green pepper, onion and garlic in olive oil.  When veggies are tender, add gator, canned tomatoes, corn, rice, mushrooms, broth and seasonings.  Bring to a boil and then reduce heat to medium and let it cook for about 30-45 minutes.

Taste it after~30 minutes and see if you need to add any more seasonings.

You can freeze whatever you don’t eat.

2017-01-11T21:54:32+00:00 November 10th, 2016|Categories: Recipes from the Field|Comments Off on Apex Outdoors-Alligator Jambalaya