Alligator Balls
Grilled Cajun Style Gator Tail
Alligator and Ham Soup
Alligator Chili
Alligator Jambalaya
Sweet and Sour Alligator
Lemon-Herb Alligator Stew
Smothered Alligator
Alligator Sauce Piquante
Alligator Stew
Alligator Balls
1 lb Chopped alligator meat
1 Egg
1 Tbsp Finely chopped onions
1 Tbsp Finely chopped celery
1 Tbsp Finely chopped parsley
2 Tbsp Finely chopped shallots
2 tsp Lemon pepper
1/2 tsp Salt
1/4 cup Bread crumbs
1 cup Cooking oil
Flour to dredge
Combine all ingredients, form 1 inch diameter balls, allow to set one
hour. Dredge in flour and fry till brown. Serve hot.
Grilled Cajun Style Gator Tail
4 To 6 Lbs Gator Tail
Lemon wedges
Seasoning Mix:
12 Tbsp Paprika
6 Tbsp Garlic powder
3 Tbsp Salt
3 Tbsp White pepper
3 Tbsp Oregano, crushed
3 Tbsp Black pepper
2 1/2 Tbsp Thyme
1 Tbsp Cayenne pepper
To make seasoning mix, combine paprika, garlic powder, salt, white
pepper, oregano, black pepper, thyme and cayenne pepper in jar with
tight fitting lid. Shake well to combine. Mixture may be stored for
up to 3 months. When ready to cook, cut gator tail meat into 1/2"
cubes. Roll each cube in 1 tablespoon of the mixture. Cook over high
heat on an outdoor barbecue grill or under the oven broiler for 4 to
6 minutes, or until gator tail meat is white and firm to the touch.
Serve warm with lemon wedges. The seasoning mixture will coat up to
24 (4 oz.) servings of gator tail.
Alligator and Ham Soup
2 lb Alligator meat
2 Tbsp Flour
1 Ham, small piece
1 Lemon, piece
Onion, chopped
Cloves
Garlic
Bay leaf
Thyme
Parsley
Salt & pepper to taste
Cut ham into bits; mash herbs and seasonings with it, and put them
aside. Boil aligator meat 15 minutes. Remove from heat and save the
stock. Chop up the meat. Brown onions in lard or vegetable oil; add
turtle meat and brown well. Then add ham and seasonings, stirring
constantly. Add stock and 2-1/2 to 3 quarts water with salt and
various peppers (to taste) and also the lemon, chopped very fine.
Cook for an hour or so stirring frequently.
Alligator Chili
1 lb Alligator meat, diced
2 Tbsp Vegetable oil
1 lg Onion, diced
1 lg Bell pepper, diced
1 cl Garlic, minced
16 oz Can pinto beans
10 oz Can tomatoes & chilies, blended
6 oz Can tomato paste
Salt & pepper to taste
1 tsp Cumin
1 Diced jalapeno pepper
1 cup Dark red wine
In a Dutch oven - boil diced meat in water seasoned with salt and
pepper for 20 minutes. Then drain and set aside. In the same dutch
oven, add oil, onion, bell pepper and garlic and saute until onions
are tender. Add pinto beans, tomatoes, stomato paste, salt, pepper,
cumin and jalapeno. Cook on medium-low heat 40 minutes - then add the
alligator meat. Cook on low heat for 3 hours. Add the wine during the
last 30 minutes of cooking time. Makes about 6 servings.
Alligator Jambalaya
1 lb Marinated alligator fillet cut into small pieces
1 lb Hot sausage (italian) cut into chunks
3 Tbsp Oil
2/3 cup Bell peppers chopped
2 cl Garlic crushed
3/4 cup Parsley
1 cup Chopped fresh parsley
1 cup Chopped celery
2 cn Tomatoes (16 oz each)
2 cup Chicken stock (2 pkg chicken cube mix + water also works)
1 cup Green onion
2 tsp Oregano
2 ds Red hot sauce (optional)
Cajun spices (blackened or cajun king herbed spice excellent) to taste
Salt to taste
2 cup Raw white rice
In deep frying pan (cast iron preferably) saute the bell pepper,
garlic, parsley and celery. While this is cooking, add tomatoes &
their liquid, the chicken stock &, green onion to a pot that can cook
on the stove and in the oven (Corning ware ) Stir in spices, sauteed
vegetables raw rice, sausage and alligator fillet pieces. Cook on
medium-high heat until liquid is absorbed (stir occasionally to make
sure rice doesn't burn on bottom) and then bake covered in the oven
for 25 minutes.
Sweet and Sour Alligator
Serves 6
1 1/2 pounds Alligator tail meat, cut in 3/4-inch cubes
2 eggs, beaten
1/4 cup plus 2 tablespoons all purpose flour
2 tablespoons milk
1 teaspoon salt
4 cups vegetable oil for deep-frying
1 cup pineapple juice
1/3 cup firmly packed brown sugar
3 tablespoons cornstarch
1 8 ounce can tomato sauce
1/3 cup cider vinegar
1/3 cup light corn syrup
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 8-ounce can unsweetened pineapple chunks, drained
1 medium bell pepper, cut into 1-inch squares
2 celery stalks, sliced thinly
1/2 medium onion, thinly sliced
hot cooked rice
Combine eggs, flour, milk and salt; mix well. Add alligator cubes,
stirring to coat.
In a 2-quart deep fryer, heat vegetable oil to 350=BAF. Deep fry
alligator, a few pieces at a time, until golden brown. Drain well.
In a 4-quart saucepan, combine pineapple juice, brown sugar,
cornstarch, tomato sauce, vinegar, corn syrup, garlic salt and black
pepper. Stir well. Cook over medium heat, stirring constantly, until
thickened. Stir in alligator chunks, pineapple, bell pepper, celery
and onion. Cover and simmer 10 minutes.
Serve over hot cooked rice.
Lemon-Herb Alligator Stew
Serves 8
2 1/2 to 3 pounds Alligator, cut into 1 inch cubes
1 leek (white and pale green parts only), thinly sliced
3 cloves garlic, minced or pressed
1 tablespoon dried tarragon
1/2 teaspoon grated lemon peel
1/2 teaspoon dried thyme
1/2 teaspoon ground white pepper
1/4 teaspoon dried sage
1/3 cup all-purpose flour
3/4 cup dry white wine
1/4 cup lemon juice
1 tablespoon cornstarch
1/4 cup whipping cream
salt
tarragon or sage springs; or chopped parsley
thin lemon slices
In a 3-quart or larger electric slow cooker, combine leek, garlic,
tarragon, lemon peel, thyme, white pepper, and sage. Coat alligator
cubes with flour, then add to cooker and pour in wine and lemon
juice. Cover and cook at low setting until alligator is very tender
when pierced (7 1/2 to 8 hours).
In a small bowl, mix cornstarch and cream; blend into stew. Increase
cooker heat setting to high; cover and cook, stirring 2 to 3 minutes,
until sauce is thickened (about 15 more minutes). Season to taste
with salt.
Garnish servings with tarragon springs and lemon slices.
Smothered Alligator
2 lb. Florida alligator meat
1/2 cup Florida celery, chopped fine
1/4 cup cooking oil
1/4 cup shallots, chopped fine
1 Florida onion, chopped fine 1 bay leaf
1 Florida bell pepper
1/4 tsp. basil, chopped fine
salt and pepper
1/4 cup Florida parsley, chopped fine
Saute onions in oil until golden brown, and bell pepper, and celery.
Saute until tender, add meat and seasonings, simmer for 40 minutes.
Then add parsley and shallots about 5 minutes before serving.
Posted By: "Chevy" <[email hidden]>
Alligator Sauce Piquante
One of our favorite dishes down here, this will fed lots of people, just
serve up with corn macque choux, green salad & garlic bread. If u marinate
the
gator meat in mayo & mustard u will have a quicker & tastier meat as final
results. Also u don't need to fry the meat, just dropped in sauce and cook
away till
tender.
Bert
SW Louisiana
The alligator balls someone sent in are really good, but will be tedious
to
make for so many people.
Alligator Sauce Piquante
2 pounds, alligator
1 tablespoon garlic powder
1 tablespoon Cajun seasoning
2 cups chopped onion
1 cup Worcestershire sauce
1/2 cup soy sauce
3 tablespoons lemon juice
1 cup vegetable oil
1 cup chopped celery
4 cloves garlic
1 cup chopped bell pepper
2 (15-ounce) cans stewed tomatoes
1 (15-ounce) can tomatoes and chili pepper
2 bay leaves
1 tablespoon sugar
2 beef bouillon cubes
salt and pepper
Serves: 8
Sprinkle meat with garlic powder and Cajun seasoning. Place in a covered
dish. Add half of the onions, Worcestershire sauce, soy sauce and lemon
juice to
meat and let marinate overnight in refrigerator. (This step is optional -
if
desired, just sprinkle the meat with the garlic and Cajun seasoning.)
Remove
meat from marinade (save marinade for later) and fry in vegetable oil in a
skillet until meat is brown. Place meat in a 6-quart pot. Drain vegetable
oil,
leaving about three tablespoons in skillet. Add the rest of the onions,
celery,
garlic and bell pepper. Saute until tender. Add vegetables, marinade and
all
other ingredients to meat. Cook for 45 minutes on medium heat. Season to
taste and
serve over rice.
Alligator Stew
Same thing again, marinate your meat in mayo & mustard.
1/2 cup vegetable oil
1 quart cut up alligator meat
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 tablespoons minced parsley
1 10-ounce can tomatoes with green chilies
salt and pepper
1 cup cooked rice
Serves: 6
Put vegetable oil and alligator meat in heavy 4 quart cooking pot. Add
chopped vegetables, parsley and tomatoes. Season with salt and pepper.
Cover pot and
cook over medium heat for one hour. Serve over hot cooked rice.
Preparation
time: 1 hour, 15 minutes.
Posted By: "cajunlady54" <[email hidden]>
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