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Recipe from: The Swamp Shack

Stop at the Swamp Shack in Portland and wrestle with Alligator Jambalaya and an equally mean Bread Pudding.

Watch the episode
1 pound butter
4 pounds alligator sausage
1-1/2 cups garlic, minced
4 pounds whole chicken thighs
1-1/2 cups Creole seasoning
4 yellow onions, chopped
8 cups chicken stock
20 cups converted rice
1 bunch celery, chopped
4 red bell peppers, chopped
2 green bell peppers, chopped
2 cups tomato sauce

In a 20 quart cast iron pot, melt butter over high heat. Allow butter to brown, but not burn.

Add sausage. Cook 2 minutes.

Add garlic. Cook 2 minutes, until pasty.

Add chicken thighs. Cook until thighs register 170 degrees Fahrenheit on an instant read thermometer, stirring constantly. Add Creole seasoning halfway through, and break up thighs into chunks with wooden spoon.

Add onions. Cook 2 minutes.

Add stock, and bring to a boil.

Add rice. Cook 14 minutes, covered, on low heat.

Uncover, stir, and remove form heat. Add remaining ingredients after 10 minutes.

Yield: 35 servings