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Alligator Pastalaya
Anthony Gregoire's recipe, see video below for technique
2 lbs smoked sausage, sliced
2 lbs alligator meat, cut in chunks (nuggets or body meat)
oil
cajun seasoning
hot sauce
1 lb chopped onions
1 lb chopped veggie seasoning blend
2 cans Rotel
1 lb uncooked spaghetti
up to 1 gallon water
In a large cast iron dutch oven or pot, brown the sausage over med-high heat. Season the gator meat well with cajun seasoning and hot sauce while the sausage is browning. Remove the sausage when it's cooked and set to the side. Add 2 tbs oil and the gator meat to the pot and brown it. When it's cooked through, remove it and set aside. Cook the onions, seasoning blend and Rotel until soft. If you browned the sausage and gator well, this mixture should pick up all the brown bits on the bottom and be a nice reddish-brown. If you want it darker, add a few drops of Kitchen Bouquet.
When the veggies are cooked down, add the meat back in. Stir together and season to taste. Add the water, depending on the size of your pot. Mine could only take 3 1/2 quarts and still have enough room for the spaghetti. When the water reaches a boil, add the spaghetti. Stir well and turn the fire down to a simmer. Cover and simmer until the spaghetti is cooked how you like it, stirring occasionally. Check for seasoning and color, then serve.