Entrée: United States – Cajun Alligator Sausage Jambalaya

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 35 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) alligator sausage, sliced
2 tbsp (30 ml) olive oil
1 onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
1 can (14.5 oz (411 g)) diced tomatoes
1 tsp (5 ml) paprika
1 / 2 tsp (2.5 ml) cayenne pepper
1 tsp (5 ml) dried thyme
1 cup (200 g) long-grain rice
2 1 / 2 cups (600 ml) chicken broth
1 cup (100 g) sliced okra (optional)
Salt and pepper to taste

Show original ingredient measurements

1 lb (450 g) alligator sausage, sliced
2 tbsp (30 ml) olive oil
1 onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
1 can (14.5 oz / 411 g) diced tomatoes
1 tsp paprika
1 / 2 tsp cayenne pepper
1 tsp dried thyme
1 cup (200 g) long-grain rice
2 1 / 2 cups (600 ml) chicken broth
1 cup (100 g) sliced okra (optional)
Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet or pot over medium heat. Add sliced alligator sausage and cook until browned. Remove the sausage and set aside.
2. In the same skillet, add onion, bell pepper, and garlic. Sauté until the onion is translucent.
3. Stir in the diced tomatoes, paprika, cayenne pepper, and thyme. Add rice and stir until the grains are well coated with the mixture.
4. Pour in chicken broth and return the browned sausage to the skillet. Add okra if desired. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until rice is cooked through and liquid is absorbed.
5. Season with salt and pepper to taste. Fluff with a fork before serving.