Recipes from Cajun Country :: Cajun Main Dish Game Meats
1 lb. chopped alligator tail meat
1/4 c. water
Pin. of flour
1/2 c. chopped red bell pepper
1/2 c. chopped green bell pepper
1/2 c. yellow onion
1/2 c. celery, chopped
2 bay leaves
1/2 c. green onion, sliced
2 Tbsp. parsley
1/2 c. lemon juice
2 Tbsp. parsley
Garlic, as desired
1 Tbsp. Cajun seasoning
Pin. of cayenne pepper
1/4 pound crawfish tail meat
4 slices Swiss cheese
1/4 c. (1/2 stick) butter
Chardonnay
Fresh baked hoagie rolls
Herb Butter
1 c. (2 sticks) butter
1 tsp. garlic salt
2 tsp. parsley
Dash of basil
Wash alligator thoroughly and sauté in herb butter for 2 mins. on each side. Set aside.
Cook etoufee by combining butter, onion, celery, bell pepper, bay leaves and garlic. Sauté until tender, squeezing lemon juice while incorporating Cajun spices, cayenne pepper, and parsley. Add water and flour; simmer. Add crawfish, green onion and a little chardonnay. Simmer for 2 to 3 mins. until crawfish is done. Blend in food processor.
Take your cooked alligator and place on skillet and top with etoufee. Top with Swiss cheese; melt cheese, and grill the hoagie roll next to it. Place hoagie roll on top, flip over, and finish off sandwich by slicing in half and garnishing with a kosher pickle.
