Alligator Jambalaya
What a delight! If you’ve never tried ‘gata, you’re in for a real treat. Here’s what you’ll need:
Ingredients :
1 large Onion
1 stick Celery
Salt, pepper, garlic powder, parsley
2 lb Alligator!
1 lb Andouille or beef sausage
3 cups Rice
5 cups Water
1 Bell pepper (red or green) or 1/2 of each
2 tbsp Kitchen bouquet (most big stores carry it)
Instructions :
1. Preheat oven to 425.
2. Mix all ingredients together in a Dutch oven and bake covered for about two hours.
3. After 45 minutes, stir. You may need to add another 1/2 cup of water.
4. Continue baking until rice is fully cooked. If rice is too mushy for your taste, bake for another 10-15 minutes, uncovered.
5. Enjoy! (Recipe from Cookpad)
Debris Shrimp and Grits
Yields: 4 servings
Ingredients :
4⅔ cups chicken broth, divided
2 teaspoons kosher salt, divided
¼ teaspoon ground black pepper
1 cup stone-ground grits
3 tablespoons unsalted butter, divided
2 tablespoons heavy whipping cream
1 teaspoon fresh thyme leaves
1 tablespoon vegetable oil
1 pound peeled and deveined jumbo fresh shrimp (tails left on)
½ teaspoon Creole seasoning
2 cups Roast Beef Debris, heated
Garnish: fresh thyme leaves
Instructions :
1. In a large saucepan, bring 4 cups broth, 1½ teaspoons salt, and pepper to a boil over medium-high heat; whisk in grits. Reduce heat, partially cover, and simmer, stirring occasionally, until tender and thickened, about 40 minutes. Remove from heat; stir in 2 tablespoons butter and cream. Stir in 1 teaspoon thyme. Cover until ready to serve.
2. In a large skillet, heat oil and remaining 1 tablespoon butter over medium-high heat.
Add shrimp; sprinkle with remaining ½ teaspoon salt. Cook until shrimp are pink
and firm, 1½ to 2 minutes per side. Sprinkle with Creole seasoning. Remove from
skillet. Stir remaining ⅔ cup broth into skillet, scraping browned bits from bottom
of pan. Stir shrimp into remaining liquid in skillet. Serve shrimp with grits and Roast
Beef Debris. Garnish with thyme, if desired.
3. Enjoy! (Recipe from Louisianacookin)
Bayou Cioppino
Yields: 8 Servings
Ingredients :
¼ cup unsalted butter
1 green bell pepper, seeded and chopped
1 white onion, chopped
1 teaspoon saffron threads
3 cups seafood stock
1 (28-ounce) can crushed plum tomatoes
1 (8-ounce) bottle clam juice
1 cup dry white wine
2 bay leaves
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon lemon zest
½ teaspoon crushed red pepper
½ teaspoon ground black pepper
½ pound squid, cleaned, bodies sliced into ½-inch rings, and tentacles halved lengthwise if large
½ pound peeled and deveined medium fresh shrimp (tails left on)
½ pound crawfish tails
½ pound skinless redfish fillets*, cut into 1-inch pieces
½ pound crab claws
Garnish: fresh oregano leaves, fresh thyme leaves
Instructions :
1. In a large Dutch oven, melt butter over medium heat. Add bell pepper, onion, and saffron threads; cook until onion begins to become tender, 5 to 7 minutes. Add stock, tomatoes, clam juice, wine, bay leaves, parsley, oregano, thyme, salt, lemon zest, red pepper, and black pepper; bring to a boil. Reduce heat, and simmer for 30 minutes.
2. Remove from heat, and let cool for 20 minutes. Discard bay leaves. Using an immersion blender, purée mixture.
3. Bring mixture back to a simmer over medium heat. Add squid and shrimp; cover and cook for 3 minutes. Stir in crawfish, and bring to a simmer. Add fish and crab claws; cover and remove from heat. Let stand for 10 minutes. Garnish with oregano and thyme, if desired.
4. Enjoy! (Recipe from Louisianacookin)”
