Cajun Hot Dish (My (*) notes and I halved the recipe as well)
Ingredients:
2 pounds alligator (or chicken), cubed (*boneless skinless chicken thighs)
1.5 tbsps bacon fat (I rendered fat from 3 slices of thick cut hickory smoked bacon) (*Olive oil)
salt and pepper to taste
Spicy Cajun Seasoning to taste (I use Slap Ya Mamma Spicy)
2 onions, peeled and diced
1 bell pepper, diced
1/8 cup minced garlic (*3 large cloves)
3 jalapeños, diced with seeds (*1 large jalapeno)
1 (4-ounce) can tomato paste (*6oz can)
2 quarts fat free chicken broth (*1 quart + 1/2 cup water)
1 cup dry roux (homemade or store-bought) (*Tony Cacheries roux, but just 1/3 a cup)
1 can original ROTEL diced tomatoes
Method:
Season meat cubes well with salt, pepper and Cajun seasoning. (*No salt, the Slap Ya Mamma is salty)
In a large, heavy-bottomed pot melt bacon fat over medium-high heat.
Add meat and sear until browned on all sides. Drain any excess water that may have accumulated in pan then add onions, peppers, and minced garlic.
Sauté 5-7 minutes or until caramelized.
Add tomato paste, stirring well into mixture.
Cook 1 minute then add dry roux, stirring to incorporate. (*I skipped this and made a slurry later of 1/2 cup water and 1/3 cup Tony Cacheries roux)
Immediately add broth a little at a time, stirring to break up roux until all broth is added.
Add Rotel tomatoes then season lightly with salt and Cajun seasoning, stirring. (* I did not add more seasoning at this point )
Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally.
Mix the roux and water well until smooth and whisk into the simmering liquid.
Cook for 2 minutes until thickened and let simmer on low another 5 minutes to cook the flour flavor out.
Liquid should be reduced to a stew-like consistency.
Adjust seasonings to taste if necessary.
Serve hot over steamed white rice (3 points per half cup).
*Dry roux is usually available in the Cajun portion of the International food section of the grocery store.
Brands include Savoi’s and Kary’s.
It is also very simple to make. Put all purpose flour on a sheet pan in a flat layer.
Bake at 375 degrees for approximately 1 hour or until browned, stirring every 10-15 minutes