This hearty alligator stew is full of flavor, and great for those cold days or nights.
Total time: 1 hours 15 minutes
Prep time: 15 minutes
Cook time: 1 hours 00 minutes
Yield: 8-10
Ingredients:
| 4 lbs. Louisiana Alligator – 1 inch cubes |
| 3 Tbsp. canola oil |
| 4 Tbsp. garlic, minced |
| 2 cups onions, medium dice |
| 1 1/2 cups green bell peppers, medium dice |
| 1 cup celery, medium dice |
| 1 cup white wine |
| 5 cups chicken stock |
| 48 oz. tomatoes, canned, diced |
| 3 cups potatoes, medium dice |
| 2 Tbsp. thyme, dried |
| 2 Tbsp. oregano, dried |
| 2 bay leaves |
| 1/4 tsp. cayenne |
| 2 tsp. original TABASCO® brand pepper sauce |
| 1 tsp. Worcestershire sauce |
| Salt, to taste |
| Pepper, to taste |
| 1/4 lb. Butter |
| 2 cups green onions, chopped |
| 2 French baguette, sliced and toasted |
Steps:
- Heat canola oil in 8-qt. stockpot over medium-high heat. Add garlic, onions, green peppers and celery.
Cook for 6-8 minutes, until onions are translucent and vegetables are tender.
Add white wine, chicken stock, canned tomatoes, potatoes, thyme, oregano, bay leaves, cayenne, TABASCO® and Worcestershire. Season to taste with salt and pepper. Bring to simmer and cook for 5 minutes. Add Louisiana Alligator to stew. Cover and simmer for 45 minutes. Add butter and green onions to stew and stir until melted. Remove bay leaves.Serve with sliced toasted French bread.
This is Enola Prudhomme Prather’s recipe from the Prudhomme Family Cookbook. Posted by request for ZWT 5.
Total time: 1 hours 10 minutes
Prep time: 10 minutes
Cook time: 1 hours
Yield: 4 serving(s)
Ingredients:
| 1 tablespoon salt, plus |
| 1/2 teaspoon salt |
| 2 teaspoons sweet paprika |
| 1 3/4 teaspoons cayenne pepper |
| 1 1/2 teaspoons garlic powder |
| 1 teaspoon onion powder |
| 1 teaspoon ground cumin |
| 1 teaspoon dried sweet basil leaves |
| 3/4 teaspoon white pepper |
| 3/4 teaspoon dried thyme leaves |
| 1/2 teaspoon black pepper |
| 1/2 teaspoon dried oregano leaves |
| 1 lb boneless alligator meat, trimmed of fat and pounded to 1/2 inch thick, then cut into 1 inch squares |
| 1/2 lb unsalted butter |
| 1 1/4 cups onions, very finely chopped |
| 1 cup celery, very finely chopped |
| 1/2 cup all-purpose flour |
| 2 cups tomatoes, peeled and chopped |
| 1 teaspoon minced garlic |
| 6 cups seafood stock |
| 2 tablespoons dry sherry |
Steps:
- Combine the salt, paprika, cayenne, garlic powder, onion powder, cumin, basil, thyme, peppers, and oregano in a small bowl.
- Take 1 teaspoon of the seasoning mix and rub it over the meat.
- In a 5 1/2 quart saucepan, heat 1/4 lb of butter over high heat until about half melted. Add meat and cook until meat is well browned and sediment on bottom of pan is continuously building up, about 13 minutes, scraping bottom of pan occasionally. Remove from heat. With a slotted spoon, transfer meat and any very brown bits to a bowl and set aside.
- Return pan to high heat and add remaining butter and 3/4 cup onions, scraping up all browned sediment, then stirring occasionally.
- Stir in 1/2 cup celery.
- Add flour, stirring until well-blended. Cook about 2 minutes, stirring and scraping frequently.
- Stir in tomatoes, garlic and 2 tablespoons of seasoning mix. Cook about 4 minutes, stirring and scraping.
- Add 1/2 cup stock and stir and scrape until browned sediment is dissolved.
- Add 1/2 cup more stock and the remaining seasoning mix. Cook about 2 minutes, stirring and scraping frequently.
- Add remaining stock and stir and scrape well.
- Return meat to pot and add sherry. Bring to a boil, stirring and scraping frequently.
- Reduce heat and simmer about 15 minutes, stirring and scraping occasionally.
- Add remaining onions and celery. Continue to cook until meat is tender, about 30 minutes more, stirring and scraping occasionally.
- Serve in bowls over cooked rice.
Nutrition Facts:
Calories 553, Fat 46.9, Saturated Fat 29.3, Cholesterol 122, Sodium 2071.8, Carbohydrate 25.8, Fiber 3.8, Sugar 6, Protein 4.3
Oh Boy, Oh Boy, Oh Boy! Talk about wantin’ to Slap Somebody! This is so dang good and really so easy, especially when you get the already cleaned alligator, shrimp, and sometimes Louisiana crawfish from the grocery store instead of having to hunt and fish for them your own self… But that’s another story!
Don’t let the list of ingredients scare you. It’s just seasoning the layers as you go in order to get the flavors just right. The ingredients are listed in the order that they are used.
Provided by: SmallRecipe.com
Categories: Seafood
Prep time: 1 hours
Cook time: 1 hours
Yield: 6
Ingredients:
| 2 tablespoon(s) olive oil |
| 1 tablespoon(s) butter or margarine |
| 2 medium onions, diced |
| 1 medium bell pepper, diced |
| 1 tablespoon(s) chives, dried (or 1 1/2 tsp fresh) |
| 1 teaspoon(s) each salt & pepper |
| FOR ALLIGATOR |
| 1 tablespoon(s) olive oil, add a little more if needed |
| 1 1/2 pound(s) alligator meat, cubed into 1 1/2″ cubes |
| 2 teaspoon(s) bezeall’s cajun or other creole seasoning |
| 1 teaspoon(s) mr. garlic or granulated garlic and a pinch of lemon pepper |
| 1 teaspoon(s) black pepper |
| FOR THE ROUX |
| 1 stick(s) margarine |
| 1/4 stick(s) butter |
| 1 cup(s) ap flour or a little more if needed |
| FOR THE SAUCE |
| 1 can(s) (15 oz) tomato sauce |
| 1 tablespoon(s) garlic, minced |
| 2 cup(s) shrimp stock, or chicken broth, or water |
| – more water as needed |
| 1 1/2 pound(s) shrimp, peeled and deveined 41-50 count |
| 2 tablespoon(s) dried parsley (or 1 tbsp fresh chopped) |
| 2 tablespoon(s) butter (not margarine) for finishing sauce |
Steps:
- In a heavy Dutch oven heat th olive oil and butter or margarine, then saute the onions, green onions, bell pepper, and chives. Add the salt and pepper to sweat out the liquid from the onions and saute on low until the onions are nearly caramelized. Remove to a dish and set aside for later.
- In a mixing bowl add the alligator and sprinkle with Beazell”s or Creole seasoning, Mr Garlic or substitute, and pepper and toss well to coat. In same Dutch oven heat olive oil until hot and add seasoned alligator and let cook on medium high heat until bottom is seared well. The top should be liberally sprinkled with dried chives and can now be flipped over for about 3-4 minutes, stirring occasionally. Quickly remove alligator nuggets to a plate and set aside.
- In a microwave save Pyrex 4 cup measuring cup melt the margarine and butter for 1 minute. Add the cup of flour and whisk well. If the mixture doesn’t seem quite thick enough add a little more flour. Put in the microwave for only 2 minutes on high. Stir and put for 2 more minutes on high. Continue for 1 minute incriments on high, stiring each time with wisk until color just starts to change from yellow to a light tan. Now start processing the roux on 30 second increments, stirring between every 30 mintues – being very careful not to splash ANY onto your hands. I have pictures of second and third degree burns that I can show you that happened within seconds of being splashed by hot roux – it’s not pretty and it hurts like hell!The roux will brown pretty quickly so watch and stir every 30 seconds until it’s peanut butter color and begins to smell nutty. It will keep cooking and get a little darker. You can cook it darker according to your taste but i like it just a little darker than peanut butter.
- Once that’s out of the microwave, I put the sauteed onions and bell peppers back in the microwave to heat up for a couple of minutes. In the originial Dutch oven, dump the roux and turn the heat to the lowest setting, then add the caramelized vegetables to the roux. Next add the minced garlic and the tomato paste. Stir well and allow to simmer for about 15 minutes. Add the shrimp stock and alligator and let simmer for 30 minutes. Taste and add seasonings as needed. Once alligator begins to get tender I add the shrimp and cook until shrimp are done.
- Taste again to perfect seasoning, and just before serving put the last 2 Tbsp of butter into the sauce and quickly stir it in.
Ladle over over white rice with French bread for sopping up the gravy. Ahhh, C’est ci Bon! - *NOTES: This was made using parts of a 9′ 6″ wild gator caught in the Honey Island Swamp of Louisiana and when my nephews are home again from the USMC I will make a huge batch of this but I’ll also add Louisiana crawfish to the stew!