It does taste like chicken... the tail meat anyway. this is the most sought after part on the market. Actually it tastes more like frog legs, light in color & taste. It can be substituted for chicken or pork in ANY of your favorite recipes... sauce piquant, etouffee, bisque, gumbo or fricassee. it is however the only cut that can be grilled or fried like fish. the red meat (legs & back) is preferred; locally, for most of the above recipes which require low slow cooking.
Sauce piquant (camp favorite)
3lbs alligator meat diced & seasoned with cajun seasoning & worchestershire sauce
1large onion diced
1large bell pepper diced
1lg stalk celery diced
3 cloves garlic minced
3 cans Rotel w/liquid
2 cans tomato sauce
1/2 cup oil
1/2 cup flour
cajun seasoning(Zatarain's)
hot sauce
worchestershire sauce
in a medium size (5qt) black iron pot heat oil and brown gator meat. remove meat, reduce heat and add flour to oil for roux. brown lightly. add onions, peppers, celery & garlic; continue to brown until veggies are clear...don't burn it! add meat back to pot, stir well, then add rotels & tomato sauce. taste and season with hot sauce, worchester & Zatarain's. piquant means "to prick or stickers" in french or "spicy" when applied to food so don't be shy with the seasonings. stir well and simmer for 2-3hrs. the consistnecy should be like a thin lumpy spagetti sauce. serve over rice.
ca c'est bon, oui
hunt when it's cold; fish when it's not.
South Louisiana IS the sportsman's paradise!