Fried strips of alligator meat topped with a sauce of onions, bell peppers, celery, salt, crushed red pepper flakes, cayenne, tomatoes, chicken stock, Worcestershire, and pepper sauce.
Course Main Course
Keyword alligator meat, celery, cooked rice, green bell peppers, plum tomatoes, yellow onions
Prep Time 30minutes
Cook Time 2hours30minutes
Total Time 3hours
1 1/2cupsyellow onionschopped
3/4cupgreen bell pepperschopped
1teaspoonred pepper flakescrushed
3tablespoons all-purpose flourbleached
4cupsplum tomatoesseeded and chopped
3cupsChicken Stock or canned low-sodium chicken broth
1teaspoonEmeril’s Red Pepper Sauce or other hot pepper sauce
1 1/2poundsalligator meatcut into 2-inch strips
1 1/2teaspoonsCreole Seasoning
1/2cupgreen onionschopped green and white parts
1/4cupflat-leaf parsleychopped fresh
Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Stir in the onions, bell peppers, celery, salt, crushed red pepper flakes, cayenne, and bay leaves.
Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes.
Add the tomatoes, chicken stock, Worcestershire, and pepper sauce. Bring to a boil, then reduce the heat to medium-low.
Place several pieces of alligator meat at a time on a work surface covered with plastic wrap. Cover the meat with plastic wrap and pound with a meat mallet until 1/4 inch thick. Cut into 2-inch strips.
Combine the remaining 1/2 cup flour and the Essence in a medium bowl. Dredge the alligator pieces in the seasoned flour, shaking off any excess.
Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add half of the meat and fry until golden brown, turning once, 3 to 4 minutes per side.
Transfer to a platter. Heat the remaining 2 tablespoons oil in the skillet and repeat with the remaining alligator.
Add the meat to the sauce. Increase the heat under the sauce to medium-high and bring to a gentle rolling boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the meat is tender, about 2 hours. Remove and discard the bay leaves.
To serve, spoon the rice into soup bowls, top with the meat and sauce, and garnish with the green onions and parsley.
Yield: 6 servings
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.