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• Alligator Sauce Piquante -
  2-3 lbs alligator, cut into serving pieces
  1 cup Zatarain’s Crispy Southern Style Chicken Frying Mix
  1/2 cup vegetable oil
  5 cups chicken stock or water
  1 package Zatarain’s Shrimp Creole Mix
  1 cup onion, coarsely chopped
  1 cup green onions, coarsely chopped
  1/2 cup bell pepper, coarsely chopped
  1/2 cup celery, chopped
  8 oz. tomato sauce
  1 can Rotel tomatoes, diced
  1/2 tsp Zatarain’s Creole Seasoning
  1/2 tsp meat tenderizer
  4 oz sherry
  2 tbsp lemon juice
  (Added: 25-May-2008 Hits: 13 Rating: 0 Votes: 0) Rate It

• Duck & Andouille Gumbo -
  3 ducks cut into serving pieces
  1/2 cup oil
  1/2 cup all-purpose flour
  1 lb andouille or smoked sausage, sliced about 1/4 inch thick
  Zatarain’s Creole Seasoning to taste
  2 packages Zatarain’s Gumbo Base
  12 cups water or chicken stock
  (Added: 12-May-2008 Hits: 13 Rating: 0 Votes: 0) Rate It

• Gumbo Á La Orange -
  1 package Zatarain’s Gumbo Base
  2 lbs boneless duck, cubed
  1 cup seedless orange segments
  2 tablespoons orange juice concentrate, frozen
  1 cup celery, diced
  1/2 cup onion, diced
  1 tablespoon oil
  (Added: 12-May-2008 Hits: 13 Rating: 0 Votes: 0) Rate It

• Paella with Rabbit and Artichokes -
  1 lemon, halved
  6 medium artichokes (2 lb)
  2 lb tomatoes (4 medium)
  1 (2- to 2 1/2-lb) rabbit, cut into 12 pieces
  2 teaspoons salt
  1/2 teaspoon black pepper
  6 tablespoons extra-virgin olive oil
  1 red bell pepper, cut into 1-inch pieces 4 garlic cloves, finely chopped
  1 teaspoon sweet Spanish smoked paprika*
  8 cups chicken stock or reduced-sodium chicken broth
  1/8 teaspoon crumbled saffron threads
  3 cups short- or medium-grain rice, preferably Spanish Bomba (1 1/4 lb; see cooks' note, below)
  (Added: 21-Apr-2008 Hits: 16 Rating: 0 Votes: 0) Rate It