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Alligator Andouille and Shrimp Stew Over Grits
Our brothers and sisters in the southern region of the USA have the most incredible Cajun and Creole cuisines around. The fresh and bold flavors of the ingredients, the meats, the spices, and the sauces are just absolutely incredible. My husband, however, cannot handle any heat at all. The poor guy is so capsaicin-sensitive, that he would drop to his knees. That's where this dish comes in and it features a very special ingredient: alligator andouille sausage! I am creating my take on a beautiful Cajun stew that features this delicious sausage, some salad-sized shrimp, fresh vegetables, and spices, and it all begins with a dark roux. I'm going to leave you in charge of how much of the spices you want to put in because this area of cuisine is truly one that needs to be all about how you prefer. You can learn how to use your palate with this with simple taste-testing as you go. Plus, because we are working with an andouille-style sausage, it is all the more important for you to control the amount of spices you add. That sausage is going to do some of the work for you! The how-to video can be found on my Youtube channel.
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