Backwoods Surf-n-Turf Andouille and Alligator Chili | Just A Pinch Recipes
Take the sausage and alligator and season with the Creole seasoning thoroughly. Heat a heavy duty pot on high. Add the butter and let melt. Once melted, cook the sausage and...
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Cooking tools:
- Pot
- Stove
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Can opener
- Colander
- Paper towel
- Plate
- Wooden spoon
- Spatula
- Bread knife
- Ladle
Ingredients
- 1/2 pound(s) diced andouille sausage
- 1/2 pound(s) alligator meat, diced
- 1 large bread bowl
- 3 teaspoon(s) chili powder
- 2 teaspoon(s) 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(s) minced garlic
- 3 teaspoon(s) Creole seasoning
- 4 tablespoon(s) unsalted butter, softened
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