Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Mara
Servings: 4
1 pound chopped alligator tail meat
For the Étouffée:
¼ cup butter
½ cup yellow onion
½ cup celery, chopped
½ cup chopped red bell pepper
½ cup chopped green bell pepper
2 bay leaves
garlic, as desired
½ cup lemon juice
1 tablespoon Cajun seasoning
1 pinch cayenne pepper
2 tablespoons parsley
¼ cup water
1 pinch flour
¼ pound crawfish tail meat
½ cup green onion, sliced
chardonnay
4 slices Swiss cheese
fresh baked hoagie rolls
For the Herb Butter:
1 cup butter
1 teaspoon garlic salt
2 teaspoons parsley
1 dash basil
Wash alligator thoroughly. Melt all herb butter ingredients in a pan. Sauté alligator in herb butter for 2 minutes on each side. Set aside.
Cook étouffée by combining butter, onion, celery, bell pepper, bay leaves and garlic. Sauté until tender, squeezing lemon juice while incorporating Cajun spices, cayenne pepper, and parsley. Add water and flour; simmer. Add crawfish, green onion and a little chardonnay. Simmer for 2 to 3 minutes until crawfish is done. Blend in food processor.
Place a serving of cooked alligator in skillet and top with étouffée. Top with Swiss cheese; melt cheese, and grill the hoagie roll next to it. Place hoagie roll on top, flip over, and finish off sandwich by slicing in half and garnishing with a kosher pickle