Alligator Pie

Alligator Pie

2 tbsp. butter
1 large onion, chopped
1 green pepper, chopped
3 stalks celery, chopped
4 cloves garlic, pressed or finely minced
2 lb alligator meat, cut into small pieces
1 tsp dried sage
1/2 tsp dried cayenne pepper
pinch dried parsley
green onions, as much you want
1/2 cup chicken broth or dry white wine
2 tsp corn starch
salt and pepper to taste
1 double crust recipe of pie dough
1 egg, beaten
1 tbsp. water

Preheat oven to 425F

In a large pan, melt butter. Add onion, peppers, and celery, cook until veggies start to soften. Add garlic, meats, and seasonings, continue cooking until meat is browned. For a finer texture filling, put mixture to the food processor and pulse a few times.

Whisk together broth and corn starch until smooth. Add to pan, bring to a boil. Allow to cook until liquid becomes quite thick. Remove from heat, season with salt and pepper to taste.

Divide dough into 2 parts, roll one section out, use it to line a deep-dish pie pan.

Fill pie pan with alligator filling, spreading it into the bottom edge and mounding it in the center.

Roll out the second part of dough, cover the pie filling. Crimp the edges, poke a couple of slits in the top. Whisk together egg and water, brush over the entire top of pie. Cover the edges with aluminum foil.

Bake for 30 minutes, remove foil, and continue baking for another 10 minutes, or until crust is golden brown.

Buffalo Alligator Po Boys

Buffalo Alligator Po Boys

Vegetable oil, for frying
1 cup Slap Ya Mama Cajun Hot Sauce
6 tbsp. butter
1 tbsp. garlic powder
1 tsp Worcestershire sauce
1 lb. alligator meat, cut into bite-size pieces
1 12 oz. box Slap Ya Mama Cajun Fish Fry
6 8-inch New Orleans style French bread pieces, split

Blue Cheese Celery Slaw:
1/2 cup mayonnaise
1/2 cup sour cream
2 tbsp. grainy mustard
1 tbsp apple cider vinegar
juice of 1 lemon
1 tbsp. minced garlic
1 handful chopped fresh parsley
1 tsp celery salt
1/2 teaspoon ground black pepper
1/2 16 oz. bag coleslaw mix
2 cups thinly sliced celery
1 5 oz. container crumbled blue cheese

In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep fry thermometer registers 350F.

In a medium saucepan, bring hot sauce, butter, garlic powder, and Worcestershire to a simmer. Cook for 2 to 3 minutes. Reduce heat to low, and cook for 10 minutes. Remove from heat.

In a large bowl, toss together alligator meat and fish fry coating, shaking off excess. Carefully add to hot oil in batches, and fry until golden brown, about 3 minutes. Let drain on paper towels. Toss in warm buffalo sauce.

Place 8 to 10 alligator nuggets on bottom of each French bread piece, and top with Blue Cheese Celery Slaw. Serve immediately.

Blue Cheese Celery Slaw:
In a small bowl, combine mayonnaise, sour cream, mustard, vinegar, lemon juice, garlic, parsley, celery salt, and pepper.

In a large bowl, combine coleslaw mix, celery, and blue cheese. Add sour cream mixture to coleslaw mixture, and toss to combine. Cover and refrigerate for at least 1 hour.

Alligator Chili

Alligator Chili

3 lb. alligator meat, diced
1/2 cup oil
2 cups diced onions
1 cup diced celery
1 cup diced bell pepper
2 tbsp. diced garlic
2 tbsp. diced jalapenos
1 16 oz. can pinto beans
3 8 oz. cans tomato sauce
1 cup chicken stock
1 tbsp. chili powder
1 tsp cumin
salt and cracked black pepper to taste

In a heavy Dutch oven, heat oil over medium high heat. Add alligator and cook 20 minutes to render juices.

Add onions, celery, bell pepper, garlic and jalapenos. Sauté until vegetables are wilted, approximately 3 to 5 minutes.

Add pinto beans, tomato sauce and chicken stock. Bring to a low boil and reduce to simmer. Add chili powder and cumin. Stir well.

Cook for 1 hour, stirring occasionally.

Once alligator is tender, season to taste using salt and black pepper.

Serve over rice.

Alligator Stew

Alligator Stew

2 quarts water or stock
3 lb. alligator meat, cubed
1 bay leaf
1 tbsp. Worcestershire sauce or hot pepper sauce
1 tbsp. salt
1/4 tsp pepper
3 cups skinned, quartered ripe tomatoes or
1 large can tomatoes
1 cup rice or diced potatoes
1 or 2 green bell peppers, diced
1 large diced onion
1 cup diced carrots
1 cup diced okra
1/2 cup diced celery

Put water or stock, meat, bay leaf, Worcestershire or hot pepper sauce, salt and pepper into a large pot.

Bring to a boil then reduce heat and simmer for 1 1/2 hours. Add remaining ingredients, and simmer for about 1 hour.

Alligator and White Beans

Alligator and White Beans

1 lb. dried white beans
1 tbsp. all-purpose flour
1 1/2 tsp kosher salt, divided
1 tsp ground black pepper, divided
1 lb. alligator tail meat, cut into 1/4 inch cubes
2 tbsp. canola oil, divided
1 onion, diced
3 stalks celery, finely diced
1 red bell pepper, halved, seeded, and diced
4 cloves garlic, minced
1/2 cup light floral white wine
1 smoked ham hock
2 bay leaves
hot cooked jasmine rice
chopped fresh parsley, hot sauce

Soak beans in cold water for 24 hours. Drain beans, and rinse in cold water. Drain, and set aside.

In a small shallow bowl, combine flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Season alligator with flour mixture.

In a Dutch oven, heat 1 tablespoon oil over medium high heat. Add alligator and cook, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, remove alligator, and set aside.

Add remaining 1 tablespoon oil to Dutch oven, and heat over medium high heat. Add onion, celery, bell pepper, and garlic and cook until onion is translucent, 6 to 7 minutes. Stir in wine, and cook for 1 minute, scraping browned bits from bottom of pot with a wooden spoon. Add ham hock, beans, and water to cover. Add alligator and bay leaves. Sprinkle with remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper.

Bring to a boil then reduce heat, and simmer, stirring occasionally, until beans are tender, about 1 hour. For creamier beans, use the back of a spoon to mash about 1/3 of beans against side of pot. Taste and adjust seasonings, if necessary. Remove bay leaves and ham hock before serving. Serve over hot cooked jasmine rice. Garnish with parsley and hot sauce, if desired.

Blackened Alligator

Blackened Alligator

2 lb. alligator tail meat, cut into 1-inch pieces
5 tbsp. blackening mix
1 tbsp. canola oil
white rémoulade, for serving
3 tbsp. smoked paprika
2 tbsp. ancho Chile powder
2 tbsp. granulated onion
2 tbsp. granulated garlic
2 tbsp. ground black pepper
1 tbsp. cayenne pepper
1 tbsp. ground white pepper
1 tbsp. kosher salt
2 tsp ground thyme
2 tsp ground oregano

Place a large cast iron skillet over high heat until very hot, about 7 minutes.

In a large bowl, add alligator meat, and toss with Blackening seasoning mix.

Add canola oil to the skillet, and carefully add alligator in batches. Let cook until meat is blackened and releases easily, 2 to 3 minutes.

When it releases, turn each piece, and cook 1 to 2 minutes more.

Remove alligator from the skillet, and serve hot with white rémoulade.

Seasoning Mix:
In a medium bowl, combine all ingredients. Store covered for up to 1 year.

Cajun Alligator and Ham Soup

Cajun Alligator and Ham Soup

2 lb. alligator meat
2 tbsp. flour
1 ham, small piece
1 Lemon, piece
1 onion, chopped
bay leaf
salt and pepper to taste

Cut ham into bits, mash herbs and seasonings with it, and put them aside.

Boil alligator meat 15 minutes. Remove from heat and save the stock. Chop up the meat.

Brown onions in lard or vegetable oil; add alligator meat and brown well. Then add ham and seasonings, stirring constantly.

Add stock and 2 1/2 to 3 quarts water with salt and various peppers to taste and also the lemon, chopped very fine.

Cook for an hour or so stirring frequently.

Smothered Alligator

Smothered Alligator

2 lb. alligator meat
1/4 cup cooking oil
2 onions finely chopped
1 bell pepper finely chopped
1/2 cup up celery, finely chopped
1/4 cup finely chopped parsley
1/4 cup finely chopped shallots
1 bay leaf
1/4 tsp basil
salt and pepper to taste
you can add a large can of Diced Tomatoes.
Or some Brown Gravy Mix

Sauté onions in oil until golden brown, add bell pepper, celery and sauté until tender, add meat and seasonings (Brown Gravy or Diced Tomatoes), simmer for 40 minutes, add parsley and shallots about 5 minutes before serving

Mardi Gras Alligator Meat Balls

Mardi Gras Alligator Meat Balls

2 1/4 lb. potatoes, peeled and diced
5 1/4 lb. alligator meat
1 1/2 lb. onions
2 bunches green onions
2 bunches fresh parsley
1 medium head garlic
1/2 bunch celery
1 quart oil for frying
2 eggs
3 tbsp. dried savory
2 oz. salt
1 tbsp. black pepper
2 1/2 lb. cracker meal

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Put the alligator meat, onions, green onions, parsley, celery and potatoes through a meat grinder into a large bowl. Mix in the eggs, savory, salt and pepper until well blended. Shape into 1-ounce balls (golf ball sized) and roll in cracker meal. Heat oil in deep fryer to 375F. Fry meat balls until golden and crisp. Drain on paper towels

Cheesy Alligator and Mushroom Stuffed Peppers

Cheesy Alligator and Mushroom Stuffed Peppers

4 bell peppers
1 pouch Uncle Ben's Ready Rice
3/4 lb. alligator cut into small pieces
1/2 cup chopped white onion
1 cup chopped mushrooms
1/2 cup shredded Monterey Jack/Cheddar Blend
2 tbsp. olive oil

Preheat oven to 350F
Cut the tops off the peppers and remove the seeds. Set aside.
Take the tops and chop the leftover pepper from around the stem.
Microwave Uncle Ben's Ready Rice pouch
Sautee the peppers and onion in olive oil until slightly tender.
Add mushrooms and Alligator, sautéing until cooked
Stir in the Uncle Ben's Ready Rice
Fill the bell peppers, place in a baking dish and cover tightly with aluminum foil.
Bake at 350F for 1/2 hour
Remove from oven and add cheese
Bake uncovered for an additional 5 to 10 minutes, until cheese is completely melted
Serve hot