Tired of chicken and fish? Then you’ll flip your tail for alligator. This exotic meat has a fairly mild flavor and very little fat. Its roots in southern swamps make it a nice, lean substitute for Creole classics, like andouille sausage. You’ll see that the gator version brings out the feisty in this spicy dish. Simply add rice and veggies, and you’ve got a full-service meal on your (carefully guarded) hands. Not to mention, a serving of alligator offers 46 grams of protein – oh, snap!
Alligator Sausage Andouille with Rice
Ingredients
1 lb. alligator andouille sausage
1 cup basmati rice
1 onion, chopped
1 red pepper, chopped
2 stalks celery, chopped
1 Tbsp. olive oil
2 cups chicken broth
1/2 cup fresh parsley, chopped
1 Tbsp. dried oregano
1-1/2 tsp. smoked paprika
1 tsp. kosher salt
1 tsp ground black pepper ground black pepper
1 tsp. dried thyme
1/4 tsp. (just a pinch) garlic powder
1/4 tsp. ground cayenne
1 bay leaf
Directions
- To make rice, in a large pot, combine rice, water and butter (optional) and bring to a boil; cover with a tight-fitting lid, reduce heat to low and simmer for 15 minutes. Remove pot from heat (with lid on) and let rice steam for 10 minutes. Fluff rice with fork.
- While rice is cooking, in skillet over medium heat, sautee onions in olive oil untl translucent. Add garlic, celery and pepper. Sautée mixture for 5 minutes, then add sausages. Cook until sausages are browned/cooked all the way through and veggies are tender.
- Stir in spices, seasonings broth and bay leaf. Reduce heat to medium-low and let andouille simmer until broth is reduced by about half.
- Remove sausage and cut into fourths or smaller. Transfer rice to a large bowl and add veggie/ broth mix and sausage. Stir in parsley to coat all of rice and serve.