2 lb. tenderized alligator meat, cut into bite-size pieces
1 cup Swamp People Louisiana “Critter” Marinade
oil for frying
1 cup cornmeal
¼ cup flour
2 Tbsp. garlic powder
2 tsp. black pepper
½ tsp. cayenne pepper
½ tsp. salt
1 cup mayonnaise
¼ cup spicy brown mustard
2 Tbsp. prepared horseradish
2 Tbsp. red wine vinegar
1-1/2 tsp. creole seasoning
‣ Combine alligator and marinade in a large resealable bag. Refrigerate 1 hour or more to marinate.
‣ Pour oil into a large skillet to a depth of 1 inch, and heat on medium-high to 350°F.
‣ Combine cornmeal, flour, garlic powder, black pepper, cayenne pepper, and salt in a large resealable bag.
‣ Drain meat well.
‣ Add alligator, in batches, to cornmeal mixture and shake until well coated.
‣ Remove from bag and fry in the hot oil, 3 min. or until golden brown.
‣ Remove to paper towels to drain. Repeat with remaining meat.
‣ Mix remaining ingredients in a bowl. Serve with the fried gator.
CAJUN REMOULADE SAUCE
1 cup mayonnaise
2 Tbsp. Dijon mustard
2 Tbsp. chopped capers
2 Tbsp. finely chopped green peppers
1 Tbsp. finely chopped green onions
1 Tbsp. Cajun seasoning
2 tsp. chopped fresh parsley
1 tsp. fresh thyme leaves, chopped
1 tsp. anchovy paste
1/2 tsp. Tabasco sauce
Dash Worcestershire sauce
Mix ingredients until well blended. Serve with your favorite fried gator balls.
ALLIGATOR SAUSAGE & CHICKEN GUMBO YAYA
Makes 6 servings
1-1/4 cups flour, divided
1 tsp. ground black pepper
1-1/2 tsp. cayenne pepper, divided
2 tsp. salt, divided
1 roasting chicken (3-4 lb.) cut into small pieces
1 cup oil
2 onions, chopped
1 cup chopped celery
¾ cup chopped green bell peppers
2 tsp. minced garlic
8 cups chicken stock
1 lb. alligator sausage, sliced into ½-inch thick pieces
1 sprig fresh thyme
2 bay leaves
1/3 cup chopped parsley
Steamed white rice
2 tsp. gumbo filé powder, plus additional for garnish*
‣ Combine ½ cup flour, black pepper, ½ tsp. cayenne pepper and 1 tsp. salt in a medium bowl.
‣ Dust chicken in flour mixture, shaking off excess.
‣ Heat ¼ cup oil in a Dutch oven on medium-high heat.
‣ Brown chicken on all sides; set aside.
‣ Lower heat to medium.
‣ Loosen browned bits on the bottom of the pan with a whisk.
‣ Add remaining oil to pan.
‣ Gradually add remaining flour, whisking constantly, to create the roux.
‣ Stir frequently, about 20 min., until roux becomes very dark and chocolately brown. Do not burn the roux!
‣ Add vegetables, except garlic, to roux. Cook and stir 5 min.
‣ Add garlic; cook 2 min.
‣ Add chicken stock; mix well. Bring to boil.
‣ Add chicken, sausage, thyme, bay leaves, and remaining salt and cayenne pepper.
‣ Simmer on medium heat 1-1/2 to 2 hours or until chicken is tender.
‣ Stir in parsley and filé powder.
‣ Serve in bowls over steamed white rice.
Sprinkle with additional filé powder to thicken.
Filé powder is used to thicken gumbo after it is removed from the heat. It was discovered by the Choctaw Indians and is made from ground, dried sassafras leaves. Once the filé has been added, the gumbo cannot be reheated or the mixture will either turn stringy or solidify at the bottom of the pot.
SAUTEED ALLIGATOR WITH ONIONS & MUSHROOMS
Makes 4 servings
4 tsp. flour
1 tsp. salt
¼ tsp. ground black pepper
1 lb. alligator tenderloins, pounded to 1/4-inch thickness
3 Tbsp. vegetable oil, divided
1 large yellow onion, thinly sliced
¼ tsp. crushed red pepper flakes
5 garlic cloves, thinly sliced
8 oz. white button mushrooms, thinly sliced
1/2 tsp. dried oregano leaves
½ cup Marsala wine
2/3 cup chicken broth
¼ cup chopped parsley
Hot cooked white rice
‣ Combine flour, salt and pepper.
‣ Sprinkle over both sides of alligator using a fine sieve, reserving 2 tsp. mixture for later use.
‣ Heat 1 Tbsp. oil in large heavy skillet on medium-high heat.
‣ Add alligator; sauté 2-3 min. on each side or until evenly browned on both sides. (Work in batches and add additional oil if necessary).
‣ Remove from pan; cover to keep warm.
‣ Add remaining oil, onions, red pepper, and garlic to pan; sauté 2 min. or until lightly browned.
‣ Add mushrooms and oregano; sauté 5 min. or until mushrooms begin to brown and most of the liquid evaporates.
‣ Add reserved flour mixture; stir well.
‣ Add wine and broth; bring to boil and scrape bottom of pan.
‣ Reduce heat and simmer 1 min. or until slightly thickened.
‣ Add parsley
‣ Return meat to pan; cook 2 min.
‣ Serve over rice.