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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