Pat the alligator sausages dry with paper towels. Brush each link lightly with the 2 tbs vegetable oil so the seasoning will adhere. Sprinkle the blackening seasoning evenly over all sides of the sausages, pressing gently so the rub sticks.

Preheat Grill or Cast-Iron

Preheat a grill to medium-high (about 400°F / 200°C) or place a heavy cast-iron skillet over medium-high heat until very hot. If using a skillet, add 1 tbs vegetable oil and let it heat until shimmering.

Blacken and Cook

Place the sausages on the hot grill or in the hot skillet. Cook 3–4 minutes per side, turning every 3–4 minutes to get an even char and internal temperature of 160°F (71°C). If using a skillet, reduce heat slightly if seasoning starts to burn. During the last minute, add 1 tbs unsalted butter to the pan and spoon melted butter over the sausages to glaze.

Rest and Serve

Transfer sausages to a cutting board and let rest for 5 minutes. Slice diagonally into 1/2-inch pieces or leave whole. Serve with lemon wedges.

Creole Jambalaya

Sear Meats

Heat 1 tbs vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the andouille slices and the chicken pieces. Season lightly with 1/4 tsp salt and 1/8 tsp black pepper. Brown the meats for 3–4 minutes until nicely caramelized. Remove and set aside.

Sauté Mirepoix and Garlic

Reduce heat to medium. Add the diced onion, green pepper, and celery to the pot. Sauté 5–6 minutes until softened and beginning to brown. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the Base

Stir in the tomato paste and cook 1–2 minutes to remove raw flavor. Add the diced tomatoes with juice, creole seasoning, smoked paprika, dried thyme, bay leaf, hot sauce, remaining salt and pepper. Stir to combine.

Add Rice and Stock

Return the browned meats to the pot. Add the rice and pour in 3 cups chicken stock, scraping up any browned bits from the bottom. Bring to a gentle boil over medium-high heat.

Simmer

Reduce heat to low so the pot is at a steady simmer. Cover and cook 18–20 minutes, or until the rice is tender and has absorbed most of the liquid. Check once halfway through and gently stir the pot—avoid over-stirring to keep rice from becoming gummy. If the rice is still firm and liquid is absorbed, add up to 1/4 cup more stock and continue cooking a few minutes.

Finish

Remove from heat. Discard the bay leaf. Stir in chopped parsley and sliced green onions. Taste and adjust seasoning with salt, pepper, or additional hot sauce as desired.

Homemade Biscuits

Preheat and Combine Dry Ingredients

Preheat oven to 425°F (220°C). Line a baking sheet with parchment. In a large bowl whisk together 2 cups flour, 1 tbs baking powder, 1 tsp sugar, and 3/4 tsp salt.

Cut in Butter

Add the cold cubed butter to the flour mixture. Using a pastry cutter or fingertips, work butter into the flour until mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Add Buttermilk and Form Dough

Make a well in the center and pour in cold buttermilk (approximately 3/4 cup; if your measurement system uses quarters in the ingredient list this equals 3/4 cup). Stir gently until a shaggy dough forms. Do not overwork—mixture should hold together but be slightly sticky.

Shape and Bake

Turn dough onto a lightly floured surface and fold it over 2–3 times to create layers. Pat to about 3/4-inch thickness. Use a 2.5-inch biscuit cutter to cut 8 biscuits (re-roll scraps gently). Place on prepared sheet about 1-inch apart. Brush tops with 1 tbs melted butter.

Bake and Cool

Bake 12–15 minutes until golden brown on top. Remove from oven and let cool 5 minutes before serving.