Alligator Étouffée

Alligator Étouffée

  • 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
  • 2 bell pepper (Orange and Red)


Directions
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.

Omelet Dinosaur Chicken

Omelet Dinosaur Chicken

Need a good breakfast? We make my granddaughter's favorite omelet Dinosaur Chicken as she calls it (ALLIGATOR MEAT) and she loves it.

The ingredients are the Holy Trinity--Onions, Celery, Bell Pepper, then add Mushrooms and Dinosaur Chicken--aka Alligator meat.

Alligator Meat Recipes

Alligator Meat Recipes

The Roux

Your roux is a 2 to 1 mix; 2 cups of a good olive oil like Carapelli, do not use Light or Virgin, and then 4 cups of all purpose flour. Heat the oil on medium temp, when hot add the flour, you want a dark brown but not burned mixture, this takes constant stirring. It might take as long as 45 min, good tasting food takes a lot of preparation. In Cajun kitchens there are so many ways to make a roux; this is just one of many. Now I know is some stores the have a roux never tried but you can. Price Cutter in Springfield has it.
While we are making the roux we are also making the stock:

  • 3 to 6 quarts of water, depending on how much you are making, this is what we are going to make our stock with.
  • Place one or two chickens in for about 45 minutes, take out and cool, then de bone 3 to 5 pounds of heads on shrimp, 9/12 count take off the heads and shells and place them in the chicken stock to cook for another 30 minutes. You are cooking both broths; we are looking to get the entire flavor.
  • Then strain the broth, (here is one more secret) take the heads and with a knife scrap all the meat and fat out of head and put back into the broth. This gives the broth a fatter, richer flavor. When the stock is ready add to the roux be very careful the roux is hot, I will usually add a couple of cups at a time until it cools down then pour the rest in. We must use the holy trilogy, onions, bell peppers and celery. On the bell peppers I use green, orange, and yellow and purple, each has its on different taste.
  • Now, as far as the sausage goes I like to add two to three different types, Andouille, Gator and Shrimp each has a distinctive taste. 1 pound of each Andouille, Gator, and Shrimp Sausage sliced use at least 2 pounds of sausage,and 1 pound of Tasso. I also add alligator meat cut in large pieces and crawfish tails but ( this will make you gumbo to expensive).
  • 2 bags of okra unless you have put some up from the summer which would be the way to go (again I like a lot of okra, so play it by ear you might want to add another bag) 6 cups chopped onions or more 3 cups of chopped bell peppers, different colors 2 cups of chopped green onions 4 cups of finely chopped celery (this is something you can add more of if you wish) even the leafs Garlic I like garlic from Gilroy California, any would be fine, we need 1/2 to 1 cup, I like garlic so the more the merrier for me 2 cups for finely chopped parsley 1/2 cup of cilantro AND 6 bay leaves. 2 to 4 cups of a late season white wine to taste I did find a St. James (Velvet White) that seems to work okay, you might get with your winery and see what late in the season sweet grape wine that they may have for cooking with. At this time you can de vein your shrimp, I personal do not, I will cut the shrimp in half or quarters, because we are using 9/12 shrimp and they are large, I will always drop some of the shrimp in the gumbo whole, make sure you pull off the whiskers , adds more flavor. 4 to 5 tbsp of Lea & Perrins Cayenne pepper to taste, you do not want it to hot for children Salt, this is the old grandmother measuring method by hand go so, again add to taste 1 large can of tomato sauce Now we let simmer on the stove on low heat for 4 to 6 hours, and then place in refrigerator overnight.
  • Serve the next day over a bed of rice.

If you can find file powder ( Mamma Jean’s on Sunshine) add the rice before you serve the gumbo over it and then the file'. when your reheat be sure to keep stirring we do not want it to stick to bottom and burn. KEY: after you have completed your gumbo let it set over night in the refrigerator before you serve it, that way it lets all the flavors marry

Crawfish Etouffee Recipe

Crawfish Etouffee Recipe

This has a Grand Ma Twist. And tell him Happy Birthday from Cajun Country.
Ingredients:

  • 1/2 cup butter, cubed
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1-1/4 cups chopped celery
  • 1/2 cup chopped Green Pepper ( all Bell Peppers do not have to 1/2 cup chopped Orange Pepper ( be chopped fine I like midium 1/2 cup chopped Red Pepper ( size so when it cooks you can see
  • 1/2 cup chopped Yellow Bell Pepper (and taste the different flavors 1/2 cup chopped green onions
  • 1 can (14-1/2 ounces) chicken broth ( wish you had some home made Shrimp Broth but this will do)
  • 1 cup water 1/4 cup minced fresh parsley
  • 1 tablespoon tomato paste (sometimes I put a whole small can)
  • 1 bay leaf
  • 1/2 teaspoon salt (always at salt to taste)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 pounds frozen cooked crawfish tail meat, thawed you can add another if you like alot of meat.

Please made such you try to find find packages from Louisiana (not China) Australian will be fine also they have wild caught.
Directions 
1. In a large heavy iron skillet if you have one, melt butter; stir in flour. Cook and stir over low heat for about 20 minutes until mixture is a caramel-colored paste. Add the celery, bell peppers and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. The if you wish to add the can of Mushroom soup do so ( now do not forget this was a grandma specal and not a lot of people like Mushrooms)Bring to a boil, stir every so offen you do not want it to stick. 

2. Reduce heat; cover and simmer for 30 to 45 minutes, stirring occasionally. Discard bay leaf THE NEXT DAY. Add crawfish and heat through. Now you have to cook this the day before you want to serve it, TO GET THE FULL FLAVOR you want to Refrigerate over night to let all the flavors marry. Then reheat the next day and sever (OVER RICE DO NOT ADD RICE TO THE ETOUFFEE)