Backwoods Surf-n-Turf Andouille and Alligator Chili

3
William Smith

By
@wsmithchef

Ok, don't kill me for using a canned chili. This recipe was created for a food champ chili contest where I had to use a can of Hormel chili with no beans as the base for this freestyle chili. It's actually not too bad once you taste it and put your own spin on it.

Blue Ribbon Recipe

I've never had alligator before and never thought of it in chili, so this recipe caught my eye. Wow! The mix of meats is just right. You can taste the creole seasoning added, but it's not overwhelming. The chili's chunky and stick-to-your-ribs good. The Test Kitchen


Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
25 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • 1/2 lb
    diced andouille sausage
  • 1/2 lb
    alligator meat, diced
  • 1 large
    bread bowl
  • 3 tsp
    chili powder
  • 2 tsp
    cumin
  • 2 can(s)
    diced petite tomatoes, drained, 14.5 oz each
  • 2 can(s)
    Hormel Chili, no beans; 15 oz each
  • 1 medium
    white onion, diced
  • 1 medium
    green bell pepper, diced small
  • ·
    salt and pepper, to taste
  • 1 clove
    minced garlic
  • 3 tsp
    Creole seasoning
  • 4 Tbsp
    unsalted butter, softened

How to Make Backwoods Surf-n-Turf Andouille and Alligator Chili

Step-by-Step

  1. Take the sausage and alligator and season with the Creole seasoning thoroughly.
  2. Heat a heavy duty pot on high. Add the butter and let melt.
  3. Once melted, cook the sausage and the alligator together until cooked all the way through. It will take about 10 min until golden brown or so.
  4. Once cooked, drain on a paper towel-lined plate and set aside.
  5. Take the onions, peppers, and garlic and sweat them in a pan on med-high heat, about 5 min or so.
  6. Add the canned chili, tomatoes, and the seasoning.
  7. Mix all together and let simmer for 20 to 30 minutes.
  8. After simmering for ten minutes, add the meat and continue to let it simmer.
  9. Once it's finished simmering, take and cut the top of the bread bowl off, so it looks like a lid.
  10. Take the inside of the bread out and fill with the chili and enjoy.

Printable Recipe Card

About Backwoods Surf-n-Turf Andouille and Alligator Chili

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: Cajun/Creole




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