Swamp Pasta Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook fettuccine according to package instructions until al dente (usually 10–12 minutes). Reserve 1 cup pasta cooking water, then drain pasta and toss with 1 teaspoon olive oil to prevent sticking. Set aside.

Dredge and fry alligator

Pat alligator pieces dry. In a shallow bowl combine 1 cup flour, 1/2 cup cornstarch, 1 tsp salt and 1/2 tsp black pepper. Dredge pieces to coat, shake off excess. Heat vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry alligator in batches 2–3 minutes until golden and cooked through (internal temp ~165°F). Transfer to a wire rack lined sheet and keep warm.

Cook shrimp and andouille

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add sliced andouille and cook 3–4 minutes until browned and fat rendered. Move sausage to the side, add shrimp in a single layer, season lightly with salt and pepper, and cook 1–2 minutes per side until just opaque. Remove shrimp and sausage to a plate and set aside. Reserve 1–2 tablespoons of the rendered fat in the pan for the sauce.

In the skillet with reserved fat, add 2 tablespoons butter. Add sliced onion, green and red bell peppers, and celery. Sauté over medium heat until softened and beginning to caramelize, about 6–8 minutes. Add minced garlic and cook 30–45 seconds more until fragrant.

Deglaze pan with 3/4 cup dry white wine, scraping up browned bits. Let reduce 2–3 minutes by half. Add 1 cup chicken stock and bring to a simmer. Stir in 1 cup heavy cream, 1 tablespoon Cajun seasoning, 1/2 teaspoon smoked paprika and 1 teaspoon chopped fresh thyme (or 1/2 tsp dried). Simmer gently 4–5 minutes to thicken slightly.

If sauce needs thickening, whisk 1 teaspoon flour with 1 tablespoon water to make a slurry and slowly whisk into simmering sauce until desired consistency. Stir in 1 tablespoon lemon juice and 2 tablespoons butter to finish. Taste and adjust seasoning with salt and black pepper.

Return cooked andouille and shrimp to the skillet with the sauce. Add the fried alligator pieces and toss to coat gently. Add drained fettuccine and toss, using reserved pasta water a few tablespoons at a time to loosen sauce and help it cling (use up to 1/2 cup if needed). Heat through 1–2 minutes so pasta absorbs sauce.

Plate portions of pasta and proteins. Spoon 3 tablespoons white Tabasco pepper jelly over the top of each portion (or place dollops across the dish). Garnish with chopped parsley and sliced green onions. Serve with lemon wedges on the side for squeezing. Adjust salt and pepper to taste.