Alligator Etouffée (Etoufée)2003-03-30
- Course: Main Dishes
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:20 h
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If you haven’t had alligator before, it’s been described as tasting like a combination of chicken and calamari. The texture is similar to rabbit or chicken. If you happen to kill yourself a gator, you can fry it, make a sauce piquant or make an smother it in an etouffée.
- 2 medium onions, chopped
- 2 cloves garlic, chopped
- 4 stalks celery, chopped
- 1 (10 oz) can tomatoes or Rotel Brand tomato
- Salt, black pepper and cayenne to taste
- 1 lb alligator meat, cut in thin strips
- 2 sticks butter
- 1/2 cup green onions
- 1/4 cup parsley
- 1 bell pepper, chopped (optional)
Sauté onions, garlic and celery (bell pepper optional) in the butter until soft. Add the tomatoes and simmer for twenty minutes in a covered iron pot.
Add the alligator meat and cook over a low heat until tender for about one hour. If the gravy thickens too much while cooking or at the end, add water. Add the onion tops and parsley in the last 10 minutes of cooking.
Serve over rice, especially yummy with jasmine scented rice, a fresh tomato and lettuce salad and a thick slice of French bread for mopping your plate clean.