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STUFFING FOR WHOLE ALLIGATOR

Follow step by step process and see photos below

This is going to be a hard recipe for me to write. I know most of you cooks like a precise recipe to go by when cooking something new. The only problem with this is you have different size alligators that you will be working with. I want you to notice the picture of the ingredients I have prepared for the stuffing and placed in quart bags. This allows you to use your cooking eye and put in what you need if it is a larger Alligator. I usually cut up a little more then I need and can save the rest to put on an Alligator Taco Salad or Tacos for the next day or if we have any left-over meat. So, this recipe is for a 10 lb. alligator and you will have to adjust for a larger one.
I start out by putting my eggs in a bowl and whisking them, I then put ½ the stock in and leave the rest of the stock for later. Place in all the other items and whisk while you are doing so, by leaving the stock to last this gives me a chance on having the thickness of the dressing I want to obtain. Now I like a wet mixture of corn bread stuffing since it is going to be cooking so long and I do not want it to dry out.

Recipe: Corn Bread Stuffing

1) 2 to 4 eggs, slightly beaten
2) 4 to 6 cups of chicken or shrimp broth, (2 cups to begin with)
3)1 cup of red bell pepper (not small I like to see what I am eating)
4)1 cup yellow bell pepper (not small I like to see what I am eating)
5) 1 cup of chopped celery (not small I like to see what I am eating)
6) 1 cup of chopped onions (not small I like to see what I am eating)
7) 1 cup of mushrooms (not small I like to see what I am eating)
8) 1 cup of green onion chopped (not small I like to see what I am eating)
9) Add package of Crawfish Tail Meat (I can ship with your order and sausage if you wish)
10) 4 bay leaves crumbled up
11) 4 tbsp. of parsley
12) 1 to 2 tbsp of Tony Chachere's again to taste do not make it to spicy for you guest.
13) 1 tbsp of Lea & Perrins better known as Worcestershire Sause
14) 1/4 cup granulated garlic less or more depending your taste
15) salt and pepper to taste
16) If you have never sewed up an alligator you will see the tools in the picture (find at any grocery store) you will need. Just run the loop through and back and loop make your stiches about ½ inches apart.

I like Jiffy Mix. You may have to use 2 to 3 boxes. Pour it in the bowl with the rest of the ingredients and mix. REMEMBER THE CORN BREAD WILL COOK DURING THE GRILLING. Now add the rest of the stock, we want to have a wet stock so did not be shy it may take more the 2 cups.

(PLEASE PUSH THE ARROWS BELOW TO SCROLL THROUGH EACH STEP)

Grilling or Smoking an ALLIGATOR

Grilling or Smoking an ALLIGATOR

As my Grand Ma would say while she was thumping you on the head for asking so many questions when you wanted to know how she cooked food that you loved. Now, she was all of 90 lbs., but you would think the thump came from a 240 lbs. man. Then she would say KISS is how we do it. I am 70 years old so when you are told KISS at 10 years old you have no idea what she was talking about. Then she explains we are going to (KEEP IT SIMPLE STUPID). So, I will try not to have flash backs and give you this recipe. You can always adjust it, to fit you needs.


  1. Put your alligator in the refrigerator 2 days ahead of cooking it to thaw (but you can always short cut it by putting it in water.
  2. Before you start preparing the alligator, get your smoker or grill going (you want your temperture to be 250-275 degrees).
  3. After the alligator is thawed out, we are going to open the cavity and clean it out. I usually take a large spoon and scrape the inside, and then I cut off any fat or pieces of meat that might be hanging from them cutting the alligator open.
  4. After I have washed the inside and outside, I pat the alligator (DRY). Next, we are going to cut slits about an inch long down the back, sides, legs and tail meat. Make sure you make several slits. Then I usually take between 4 and 6 slits and make them a little deeper, this is because I like garlic, so I am going to stuff a clove each in those 4-6 slits.
  5. Now we start getting into the fun stuff, I look around for my favorite night cap (Jack Danial’s) and rub a generous amount on to the alligator. I am wanting to be able to have something for my rub to adhere to. Now this is one that I added that Grand Ma did not teach me, she used (Moonshine). Most of us have our favorite rub that we use when we are grilling or smoking our food. Do not change just because it is an alligator. The alligator is a lean meat with almost no fat so it will take to the flavor you put on it. You can use a rub that you find in the Cajun section of your local Market if you choose. (or you can check out our friends at BC Seasonings & Rubs)
  6. When you put your rub on, make sure you cover everything. With the alligator being such a (lean meat), we are going to (wrap it in bacon). Now we do not want to use a smoked bacon, (no competing flavors) with our rub. We don't want our alligator to dry out and keep splintering during the late stages of the cooking.
  7. It’s time to put your handy work on the smoker or grill. Make sure your temperature is between 250-275 degrees and steady. Depending on the weight of the alligator this will be a 4-hour process. The most important part of cooking comes into play now. We want to keep checking the meat at the thickest part of the alligator which is behind the back legs were the tail comes off the back. You want your temperature to be between 175-190.
  8. If you want to save the Head or Feet (great back scratchers), wrap them in aluminum foil.
  9. A lot of people brine their meat and that’s okay, I usually do not but when I have, I put it in (butter milk for 2 days in the refrigerator) with a little seasoning like bay leaves, thyme, and whole allspice.


Enjoy everyone and please like us on FB at Big Pop’s Fresh Louisiana Seafood and post your PICTURES.

Alligator Sauce Piquant

Alligator Sauce Piquant

Makes about 3 quarts

¾ cup vegetable oil
1 cup flour
2 pounds alligator, cut into bite-size pieces
4 cups chopped yellow onion (3 or 4 small onions)
1 (Red or Yellow Bell Pepper, chopped
3 celery stalks, chopped
1 tablespoon minced garlic
1 fresh jalapeno, seeds removed, minced
2 bay leaves
1 (15-ounce) can diced tomatoes and their juice
1 (10-ounce) can Original Ro-Tel tomatoes
Juice of 1 lemon
4 cups shrimp or chicken stock
1 teaspoon salt
½ teaspoon cayenne or more to taste
¼ teaspoon dried thyme leaves
1 tablespoon Worcestershire
1 bunch green onions, tops only
1/2 bunch flat-leaf parsley, chopped

First, make a roux of the oil and flour cook until dark brown. If you do not wish to make your own roux you can buy a good one a Walmart, add onions and stir well. Add bell pepper, celery, garlic and jalapeno. Cook, stirring often, another 15 minutes.
When softened, add diced tomatoes. Simmer 15 minutes. Add bay leaves, Ro-Tel, lemon juice, broth, salt, cayenne, thyme and Worcestershire. Cook for 1-1/2 hours over low heat, stirring occasionally.
Add cut-up alligator and simmer another hour, stirring occasionally. Add green onions, and parsley. Let sit for at least an hour before serving over hot cooked rice.

Seafood, Chicken, Alligator and Sausage Gumbo

Seafood, Chicken, Alligator and Sausage Gumbo "Big Pop's Style"

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 if you do not have the time to make the roux, you can go to Wal-Mart a buy a large jar.


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 cook in the Chicken Broth for 2 minutes then take out and cool off with ice or cold water to stop from cooking

Then 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 ready to 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 own different taste. Now, as far as the sausage goes I like to add two to three different types, Andouille and Gator and Shrimp each has a distinctive taste.

(1) pound of each Andouille, Gator and Shrimp Sausage sliced use at least 2 pounds, any of your choosing
(2) 1 pound of Tsao
(3) 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)
(4) 6 cups chopped onions or more
(5) 3 cups of chopped bell peppers, different colors
(6) 2 cups of chopped green onions
(7) 4 cups of finely chopped celery (this is something you can add more of if you wish) even the leaves
(8) 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
(9) 2 cups for finely chopped parsley
(10) 1/2 cup of cilantro AND 6 bay leaves.
(11) 2 to 4 cups of a late season white wine
I did find a St. James (Velvet White) in Missouri 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. Sauterne was the choose of Chef Justin Wilson
(12) At this time, you can de vein your shrimp, I personal do not, I will cut the shrimp in half, because we are using 9/12 shrimp and they are large, I will always drop some of the shrimp in the gumbo whole pull of the whiskers, adds more flavor.
(13) 4 to 5 tbsp. of Lea & Perrins
(14) Cayenne pepper to taste, add some taste you do not want it to hot for children
-Salt, this is the old grandmother measuring method, again add to taste
(15) 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. Sever the next day over a bed of rice. If you can find file powder ( Mamma Jean's on Sunshine if you live in Missouri) File add to the rice before you serve the gumbo over it. 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

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.

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 make 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)