Receta Alligator Etouffee
Alligator Etouffee
I love etouffee just about any way you make it
and with any type of meat I can get in it, but I must say that the alligator
sausage is at the top of my list just second to shrimp.
This is a delicious piece of meat! I know some
people are sitting there thinking ewww!! How can anyone eat an alligator but
let me tell you it is well worth a shot if you have never had it.
I know this recipe will not work out for
everyone because not everyone has access to alligator meat. I am a southern
girl and have access anytime I want it while it’s in season and if it’s not in
season there is probably some in my freezer. I know it’s not so easy for
everyone.
If you have the opportunity to make this
wonderful dish I highly recommend it. For this Cajun girl it’s nothing but a
happy tummy and great memories dish!
Ingredients:
- 1/2 cup margarine
- 1/2 cup all-purpose flour
- 3 stalks celery, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 15 oz. can diced tomatoes
- 3/4 cup clam juice
- 3/4 cup white wine
- 1/2 teaspoon basil
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2-4 teaspoons (to taste) Louisiana pepper sauce (Tabasco)
- 1/2 cup green onions, chopped
- 1 lb. alligator sausage
- 3-4 cups cooked white rice
Directions:
If your alligator sausage is not cooked cut into bite size pieces and pan fry in a large dutch oven. Do not remove the casing or it will all fall apart. Once the alligator is cook put the meat aside but reserve the drippings
In the same pot you cooked the alligator (including the drippings) you will be making the roux. Make roux: Heat margarine in a large, heavy skillet over medium-high heat. Gradually stir in flour. Cook, stirring constantly until brown (slightly darker than peanut butter).
Add celery, onion, garlic, and bell pepper, simmer 10 minutes.
Stir in tomatoes, clam juice, wine, basil, thyme, bay leaf, salt, and pepper. Bring to a boil, simmer for 20-25 minutes, stirring frequently, until vegetables are tender.
While everything is simmering make rice according to package directions and set aside
To your etouffee add hot sauce to taste, sliced green onions, and alligator sausage.
Simmer 5 minutes
Remove bay leaf.
Serve over rice
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