Combine first 11 ingredients in a Dutch oven or other large pot.
Cover and bring to a boil.
Reduce heat and simmer while preparing remainder of recipe.
nd chop.
Place the alligator meat between 2 sheets of
he light brown Cajun roux recipe but continue cooking until the
br>Place several pieces of alligator meat at a time on
-----Gumbo--------.
Follow recipe on gumbo base container to mix base.<
Toss alligator cubes with lime juice, cover,
Cut the alligator into 1\" cubes and soak in milk (in the refrigerator) for 2 to 3 hours.
Drain milk then season meat (in the same bowl) with Tony's Creole Seasoning.
Add the mustard to the bowl and mix well, coating meat with mustard.
Mix Fish Fry and pancake mix together in shaking bag. Drop meat cubes in shaking bag and coat well.
Deep fry at 375 F for 5 to 6 minutes or until golden brown.
Serve hot with French fries and seafood sauce or other dipping sauce.
Slice the alligator/center cut pork meat into
eat you like in your gumbo.
Brown the sausage.
Lemon Butter: Over low heat in small saucepan, melt margarine or butter and stir in the remaining ingredients; DON'T LET IT BOIL.
Let heat through, then serve immediately.
Broiled Alligator Tail: Lay alligator slices on a flat broiler pan, and place about 6 inches from the heating element.
Broil for 10 to 15 minutes or until done.
Remove the pan from the oven and brush the top of the meat with the lemon-butter sauce, making sure to coat the entire surface.
Serve immediately.
br>In a skillet, saute alligator meat until done. Set aside
hree quarts of fish stock (recipe below).
Allow the liquid
Saute chopped onions, pepper and garlic (optional). In stew pot, heat diced tomatoes over medium heat. Add vegetables. Brown kielbasa or Italian sausage cut into 1-inch cubes, then add to the stew. Deglaze saute pan with red wine and add to stew pot. Add marinated, browned beef tips with sauce (reference other recipe). Cook rice per package directions. Add to gumbo. Simmer over low heat for 1 hour. Add salt and pepper to taste. If desired, add hot sauce. If necessary, thicken with cornstarch.
our roux.
(see my recipe list, if you don't
*Alligator must be free of all fat; also dark meat is the best (leg and body meat), boneless.
o mix well.
Add alligator, and enough water to cover
inutes.
Gently stir in alligator, increase heat to medium, and
00 degrees F.
While gumbo is simmering, prepare the topping
n the surface of the gumbo, try to skim off as
Carefully remove all fat from alligator meat.
Cut into bite size pieces and set aside.
Saute pepper, onion, celery and garlic in oil until tender.
Add all remaining ingredients except the meat and simmer in a covered pot for 30 minutes.
Add alligator meat and continue cooking for 1 1/2 hours.
Add salt and red pepper to taste.
Allow to cool to room temperature, then reheat and serve over rice.