Main Index     Games Recipes    Fish Recipes    Shellfish Recipes



Alligator Recipes







Louisiana Alligator


12 oz Alligator tail, pounded thin
8 oz Boudin sausage or Cajun link
2 oz Flour, seasoned salt/pepper
2 oz Cooking oil or clarified butter
1 oz Bourbon whiskey
4 oz Heavy cream
16 oz Corn cake batter
12 oz Louisiana Compound Butter
4 oz Green onion, thin sliced

Pound alligator into 12-1 oz medallions. Heat saucepan with oil. Lightly dredge medallions in flour and sauté in hot pan for 10 seconds on each side. Remove from pan and hold on heated plate. Slice sausage in to thin pieces and place in saucepan. Cook for 1 minute, add bourbon and flame. Add compound butter and melt it while swirling pan. Add cream and whip until smooth.

Make 8 3-inch cornmeal cakes on griddle.

On heated plate put corn cakes in middle. Put cooked alligator on corn cakes and ladle 3 oz sauce with sausage over all. Sprinkle with sliced green onions for garnish.


Alligator and Andouille Sauce Piquante  -  Alligator Chili  -  Alligator Etouffee  -  Alligator Jambalaya  -  Alligator Sauce Piquant  -  Alligator Sausage and Crawfish Casserole  -  Alligator Tail Steak  -  Barbecued Alligator Tail  -  Broiled Alligator Tail with Lemon Butter Sauce  -  Fried Alligator  -  Grilled Cajun Style Gator Tail  -  Louisiana Alligator