Outback Jambalaya

Ingredients:

1 pound alligator fillet, cut into 1" cubes

1 pound kangaroo sausage, in 1/2" slices

olive oil

1 large onion, chopped

1 large bell pepper, chopped

1/3 cup chopped celery

3-6 garlic cloves, minced

3 small cans of tomato paste

1 28 oz. can tomatoes, chopped

8 cups dark chicken stock

½ cup chopped green onion

2 tsp each: red pepper, black pepper

1 tsp each, white pepper, oregano

1/2 tsp thyme

2 bay leaves

salt to taste

4 cup uncooked long-grain, white rice

Directions:

1. In a 4-quart heavy pot, brown the kangaroo in a little olive oil. Set aside.
2. Saute onion, bell pepper, garlic, and celery in olive oil until the onions become transparent. In the same pot, add the tomato paste and let it pince, or let it brown a little. This adds additional depth by caramelizing the sugars in the tomato paste, deepening the flavor and color. Keep stirring so that it browns but doesn't burn.
3. Deglaze the pot with 2 cups of stock, stirring until the mixture is smooth.
4. Stir in seasonings, tomatoes, green onions, and salt to taste. Cook for 10 minutes. Add meat, and cook for an additional 10 minutes. Add the remaining stock, stir, and adjust seasoning.
5. Add rice. Cook covered until liquid is absorbed, about 20-25 minutes. Remove cover, turn stove down to low-med, and simmer for 10 minutes or so to thicken.
6. Pour yourself a drink, and enjoy!

Serves 4-6