¼ cup canola oil
1/4 cup all-purpose flour
1 cup WF chopped onion
1/2 cup chopped green pepper
1/4 cup chopped celery
2 cups collard greens, coarsely chopped
2 Bay leaves
1/2 tsp. Cayenne pepper
4 cups basic seafood, fish or chicken stock
WF Coarse Sea Salt and Black Pepper, to taste
2 cups cooked white rice
2 green onions, sliced
LET'S GET COOKING!
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.