Gator

[Derrik]

Heading to Florida next month with Kodiak to get some swamp lizards with TNT Gators. Anyone got a good gator recipe they would like to share?

[Cajun Blake]

I could send you 20+ alligator recipes if wanted

this one is hard to beat as we don't play around on the bayou

Alligator and Andouille Sauce Piquante



below recipe will serve 6 healthy people like me, Smart, T-Berg, Oscar, Lt Dan, T-Frank, and Breeze , cut in half if you want to serve 4 people

prep time : 15 minutes to cut up items

cook time : 2 1/2 - 3 hours ..... the longer the better (slow and low is how you should cook this dish)

- 5 lbs Alligator meat.... tail meat preferred as belly meat will also work
- Cajun seasoning.... Slap Ya Mama , Tony's , etc....
- 1/4 cup Olive Oil ... + 1 tblspn
- 2 lbs Smoked andouille sausage .. diced
- 1 can Tomato Sauce .. 10oz.
- 1/3 cup Margarine
- 1/3 cup Dark Roux
- 1/4 cup Chicken Base
- 3 cup Yellow Onion .. chopped
- 1 cup Bell Pepper .. chopped
- 1 cup Celery .. diced
- 1 tspn Cayenne Pepper
- 1 Jalapeno Pepper .. diced
- 1 tblspn Sugar
- 2 tblspn Garlic .. chopped or minced
- 3 cup Fresh mushrooms .. sliced
- 2 qts Water
- 1/2 cup Green Onions .. chopped
- 1/2 cup Parsley .. chopped
- 3 cups Rice .. cooked
Mixture of cornstarch and water for thickening .. optional

Rub both sides of alligator meat with Cajun seasoning and cut into 1 inch by 1 inch pieces.

If possible, allow to marinate overnight.

Brown alligator in olive oil over med/high heat.... Remove from pot.

Sauté andouille sausage in same oil for 5 minutes and remove from pot.

Pour tomato sauce into pot with remaining oil.

Stir sauce over med/high heat until it is very dark red-brown, almost burned. (Keep stirring until a sauce thickens).

then add margarine, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno pepper and sugar.

Sauté over med/low heat until onions & vegetables are clear.

Return alligator and andouille to pot.

Add garlic, mushrooms and 3 cups of water.

Bring to a boil and then reduce to medium / low heat with top on pot .....Cook for 2 hours, adding water as needed and lightly stirring every 10-15 min so won't burn on bottom of pot.

Once alligator is tender (1.5 to 2 hrs) , add green onions and parsley for last 30 minutes of cooking.

Cornstarch / water mixture may be added to thicken gravy as desired

Serve over hot cooked rice.

Chicken, squirrel, rabbit, turtle or duck may be substituted for the alligator.

Regular smoked sausage may be substituted for the andouille.

Plenty of ingredients which takes a lot of time to cook ...... definitely worth it


**** If you place your nose close to the picture on the cmptr monitor, you can smell the sauce piquant



.

[waterdog]

dang c.b. can you make me pot of that gator!!! and fedex over night to me ?

[jskinz]

yummy!!

[dbaio1]

Thanks Blake, I just copied this to the laptop and will be trying this very soon. Just had a nice big tail brought to me by a friend from Houma.

I could send you 20+ alligator recipes if wanted

this one is hard to beat as we don't play around on the bayou

Alligator and Andouille Sauce Piquante



below recipe will serve 6 healthy people like me, Smart, T-Berg, Oscar, Lt Dan, T-Frank, and Breeze , cut in half if you want to serve 4 people

prep time : 15 minutes to cut up items

cook time : 2 1/2 - 3 hours ..... the longer the better (slow and low is how you should cook this dish)

- 5 lbs Alligator meat.... tail meat preferred as belly meat will also work
- Cajun seasoning.... Slap Ya Mama , Tony's , etc....
- 1/4 cup Olive Oil ... + 1 tblspn
- 2 lbs Smoked andouille sausage .. diced
- 1 can Tomato Sauce .. 10oz.
- 1/3 cup Margarine
- 1/3 cup Dark Roux
- 1/4 cup Chicken Base
- 3 cup Yellow Onion .. chopped
- 1 cup Bell Pepper .. chopped
- 1 cup Celery .. diced
- 1 tspn Cayenne Pepper
- 1 Jalapeno Pepper .. diced
- 1 tblspn Sugar
- 2 tblspn Garlic .. chopped or minced
- 3 cup Fresh mushrooms .. sliced
- 2 qts Water
- 1/2 cup Green Onions .. chopped
- 1/2 cup Parsley .. chopped
- 3 cups Rice .. cooked
Mixture of cornstarch and water for thickening .. optional

Rub both sides of alligator meat with Cajun seasoning and cut into 1 inch by 1 inch pieces.

If possible, allow to marinate overnight.

Brown alligator in olive oil over med/high heat.... Remove from pot.

Sauté andouille sausage in same oil for 5 minutes and remove from pot.

Pour tomato sauce into pot with remaining oil.

Stir sauce over med/high heat until it is very dark red-brown, almost burned. (Keep stirring until a sauce thickens).

then add margarine, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno pepper and sugar.

Sauté over med/low heat until onions & vegetables are clear.

Return alligator and andouille to pot.

Add garlic, mushrooms and 3 cups of water.

Bring to a boil and then reduce to medium / low heat with top on pot .....Cook for 2 hours, adding water as needed and lightly stirring every 10-15 min so won't burn on bottom of pot.

Once alligator is tender (1.5 to 2 hrs) , add green onions and parsley for last 30 minutes of cooking.

Cornstarch / water mixture may be added to thicken gravy as desired

Serve over hot cooked rice.

Chicken, squirrel, rabbit, turtle or duck may be substituted for the alligator.

Regular smoked sausage may be substituted for the andouille.

Plenty of ingredients which takes a lot of time to cook ...... definitely worth it


**** If you place your nose close to the picture on the cmptr monitor, you can smell the sauce piquant



.

[aaronm]

dang c.b. can you make me pot of that gator!!! and fedex over night to me ?

same here brother..

[Derrik]

Piquante!

Holy Crap! That looks amazing! Thanks CB. Feel free to add any others as well.

I could send you 20+ alligator recipes if wanted

this one is hard to beat as we don't play around on the bayou

Alligator and Andouille Sauce Piquante



below recipe will serve 6 healthy people like me, Smart, T-Berg, Oscar, Lt Dan, T-Frank, and Breeze , cut in half if you want to serve 4 people

prep time : 15 minutes to cut up items

cook time : 2 1/2 - 3 hours ..... the longer the better (slow and low is how you should cook this dish)

- 5 lbs Alligator meat.... tail meat preferred as belly meat will also work
- Cajun seasoning.... Slap Ya Mama , Tony's , etc....
- 1/4 cup Olive Oil ... + 1 tblspn
- 2 lbs Smoked andouille sausage .. diced
- 1 can Tomato Sauce .. 10oz.
- 1/3 cup Margarine
- 1/3 cup Dark Roux
- 1/4 cup Chicken Base
- 3 cup Yellow Onion .. chopped
- 1 cup Bell Pepper .. chopped
- 1 cup Celery .. diced
- 1 tspn Cayenne Pepper
- 1 Jalapeno Pepper .. diced
- 1 tblspn Sugar
- 2 tblspn Garlic .. chopped or minced
- 3 cup Fresh mushrooms .. sliced
- 2 qts Water
- 1/2 cup Green Onions .. chopped
- 1/2 cup Parsley .. chopped
- 3 cups Rice .. cooked
Mixture of cornstarch and water for thickening .. optional

Rub both sides of alligator meat with Cajun seasoning and cut into 1 inch by 1 inch pieces.

If possible, allow to marinate overnight.

Brown alligator in olive oil over med/high heat.... Remove from pot.

Sauté andouille sausage in same oil for 5 minutes and remove from pot.

Pour tomato sauce into pot with remaining oil.

Stir sauce over med/high heat until it is very dark red-brown, almost burned. (Keep stirring until a sauce thickens).

then add margarine, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno pepper and sugar.

Sauté over med/low heat until onions & vegetables are clear.

Return alligator and andouille to pot.

Add garlic, mushrooms and 3 cups of water.

Bring to a boil and then reduce to medium / low heat with top on pot .....Cook for 2 hours, adding water as needed and lightly stirring every 10-15 min so won't burn on bottom of pot.

Once alligator is tender (1.5 to 2 hrs) , add green onions and parsley for last 30 minutes of cooking.

Cornstarch / water mixture may be added to thicken gravy as desired

Serve over hot cooked rice.

Chicken, squirrel, rabbit, turtle or duck may be substituted for the alligator.

Regular smoked sausage may be substituted for the andouille.

Plenty of ingredients which takes a lot of time to cook ...... definitely worth it


**** If you place your nose close to the picture on the cmptr monitor, you can smell the sauce piquant



.

[kickercoach1285]

Dang I think you're right, I can smell it. LOL

[mharris1]

Man that looks good. Im gonna make some shrimp and gator gumbo tonight. I'll post it if it comes out good.

[RaginCagin]

A Sauce Picante is the way to go for gator especially the tougher parts. Add a side of snap beans/bacon and garlic bread and you are in heaven. It is also very good fried.

[dangerous dan]

that looks good

[SligginArrows93]

I just batter it like a fish or chicken and fry it..... try coooking it over a open fire with nothing but foil.... the coons will fight you for it...

[username]

Cut in to nuggets and fry like fish - I use the generic HEB Fish batter. Beware the spicey batter.

It works well in Gumbo, Jambalaya.

I have never been able able to grill it without making it too tough to enjoy.