Alligator Grillades

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READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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