Alligator Gumbo

Ingredients:

7oz rendered duck fat

1/4 cup ghee, more as needed

3 heads garlic, peeled

2 bay leaves

1 cup flour

3 onions, chopped

2 ribs celery, chopped

1/2 green bell pepper, chopped

3lbs alligator tenderloins

36oz alligator andouille sausage, cut into half circle disks

1 bunch scallions, chopped

1/3 cup fresh parsley, chopped

2lbs mushrooms, chopped

1 quart mushroom broth

1 quart buttermilk

1/4 cup hot sauce

1/2 tsp cayenne*

1/2 tsp chili powder*

1/2 tsp paprika*

1/2 tsp pepper*

1/2 tsp salt*

*adjust to taste

Directions:

Mix the buttermilk and hotsauce in a large sealable bowl and allow the alligator tenderloins to soak in this mixture for 12-24hrs.

Combine the duck fat, garlic and bay leaves in a small oven safe dish and bake for 2hrs at 250F.

Poach the alligator tenderloins in the buttermilk on medium-low heat. Do not allow the buttermilk to simmer or it could curdle. Stir and cook until the alligator resembles cooked chicken.

Shred the cooked alligator with a fork and set aside.

Remove garlic and bay leaves from duck fat and set aside.

In a large pot, cook the garlic infused duck fat with the flour on medium heat, stirring constantly until it becomes dark brown and resembles melted chocolate.

Mix in the chopped onions, celery and bell pepper, cooking for about 5mins.

Add the chopped mushrooms and garlic and continue cooking for a few more minutes.

Add the mushroom broth and bay leaves and simmer for 2hrs.

In a cast iron skillet over medium high heat, cook the sausage in the ghee until browned on all sides.

Add sausage to gumbo and continue simmering for another 2hrs.

Add the shredded alligator, scallions, parsley, and seasonings, adjusting to taste and cooking for another 30mins.

Serve with rice and file powder (optional).

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