Prep 30 mins
Cook 1 hr 30 mins
Just in case someone comes home with some alligator tail meat and you’re wondering how to “fix it”, here’s one of our favorites! The recipe is from The Flavor of New Orleans Cookbook. This is great served with our jalapeno corn grits.
- 2 medium tomatoes
- vegetable oil
- 1 1⁄2 lbs alligator tail steaks, sliced thin
- 1 cup all-purpose flour
- 6 tablespoons creole seasoning (we use Recipe #)
- 1⁄4 cup vegetable oil (or more)
- 1 cup white wine
- 1 tablespoon garlic, chopped
- 1 cup bell pepper, julienned
- 1 cup red onion, julienned
- 1 cup chicken stock
- 1 cup green onion, chopped
- 1 tablespoon fresh thyme
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons butter, chilled and chopped
- kosher salt and fresh cracked black pepper
- Core the tomatoes, cut into halves and rub with a small amount of vegetable oil.
- Make a small slit in the skin of each and arrange cut side down in a baking pan.
- Roast at 400 degrees until the skins blister.
- Cool, remove the skins, squeeze out the seeds and chop.
- Place the alligator meat between 2 sheets of plastic wrap and pound with a meat mallet to tenderize.
- Mix the flour with 2 TBS of the Creole seasoning and season the alligator meat with the remaining 4 TBS Creole seasoning.
- Coat the alligator meat with the seasoned flour, shaking off the excess.
- Heat ¼ Cup vegetable oil, or just enough to cover the bottom of your pot, in a large saucepot and add the alligator meat.
- Saute until light brown on both sides.
- Add the wine, stirring to deglaze the pan.
- Add the garlic, bell peppers, onion, and roasted tomatoes.
- Cook for 5-7 minutes.
- Stir in the chicken stock and cook until the sauce begins to thicken.
- Add the green onions, thyme, and parsley.
- Season with kosher salt and fresh cracked pepper.
- Stir in the butter to richen the sauce.
- Serve over grits, noodles, or rice.