This isn’t what I was planning to write about on a Sunday afternoon, but . . . well, I had all the ingredients waiting and I took some pictures . . . .
Gator is “ordinary” meat like other meats, and like other meats, it’s often better as part of a larger recipe.
Then I added slices of chicken sausage and shredded cooked chicken.
I put the meat in the bowl while I made the creamy, spicy (somewhat-Cajun) sauce in the saute pan. When the sauce was slightly thickened, I put the meat back in the pot and put the lid on for a short time, “smothering” all the ingredients while they blended themselves together. “Smother” is the source of the French word “etouffee,” so I guess it’s a cooking method rather than a flavor or a meal.
Meanwhile I cooked the rice. I used Basmati rice since it is fragrant and also has the least amount of arsenic in it. It also holds up well to such a heavy sauce.