Alligator File Gumbo |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3 quarts | |||||||||
| INGREDIENTS: | ||
| 2 ounces olive oil | 1/2 cup diced onion | 1/2 cup diced celery |
| 1/2 cup diced red bell pepper | 1/2 cup diced green bell pepper | 3 cloves garlic, minced |
| 2 ounces flour, toasted in a 300-degree oven until light brown | 1 teaspoon tomato paste | 1 28-ounce can whole tomatoes, slightly crushed |
| 12 ounces dry sherry | 64 ounces chicken stock | 1 pound alligator tail meat, cleaned of connective tissue and diced |
| 1 pound Andouille sausage, bias-cut into 1/2-inch slices | 1 teaspoon dried oregano | 1 teaspoon dried thyme |
| 2 tablespoons chopped fresh parsley | 1 teaspoon cayenne pepper | 1 teaspoon white pepper |
| 1 teaspoon black pepper | 3 tablespoons file powder | hot pepper sauce and Worcestershire sauce, to taste |
| salt, to taste | ||
| 1 | Saute Andouille slices in olive oil until lightly browned, add onions, garlic, peppers and celery, sweat until vegetables are translucent. Add toasted flour, file powder, tomato paste and seasonings; stir to evenly coat vegetables and sausage. Add chicken stock, alligator meat, tomatoes, hot pepper sauce, Worcestershire, sherry and salt. Reduce heat and let the gumbo simmer for 1 to 1-1/2 hours. Add additional stock as needed to adjust the consistency of gumbo during cooking, adjust seasonings. Serve garnished with steamed white or Basmati rice, chopped parsley and bias-cut scallions. |