Serves 4
Canola oil
QTY ¼ cup
All-purpose flour
QTY 1/4 cup
Chopped onion
QTY 1 cup
Chopped green pepper
QTY 1/2 cup
Chopped celery
QTY 1/4 cup
Collard greens, coarsely chopped
QTY 2 cups
Bay leaves
QTY 2
Cayenne pepper
QTY 1/2 tsp.
Basic seafood, fish or chicken stock
QTY 4 cups
WF Dorot Garlic cubes
QTY 4
WF Blackened Seasoning
QTY 1 Tbsp.
WF Smoked Pecan Rub
QTY ½ Tbsp.
WF Spicy Argentine Sausage, sliced ½”” thick
QTY 2
WF Alligator Tenderloins, cubed 1” thick
QTY 1 lb.
WF Extra Large Shrimp, peeled and deveined
QTY 1
WF Coarse Sea Salt, to taste
WFF Black Peppercorns, to taste
Cooked white rice for garnish
QTY 2 cups
Green onions, sliced for garnish
QTY 2
In a large braising pot or Dutch oven, heat the oil over medium heat.
Stir in flour and cook to form a paste or roux. Continuously stir until it turns to a light brown color being careful not to burn.
Add onions and cook for 2-3 minutes. Add bell pepper, celery and garlic and continue to cook in the roux until vegetables are tender.
Using a whisk, stir in the stock and the seasonings. Add sliced sausage and alligator cubes. Bring to a boil and simmer for 1 hour or until alligator is tender. Add shrimp, salt and pepper to taste and gently simmer for 7-10 minutes or until shrimp are cooked.
Serve in bowls with a spoonful of cooked rice and garnish with green onions.
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