Cost per serving $11.03 view details
- 2 1/2 lb Mixed tail and body alligator meat cut in cubes Salt to taste Freshly-grnd black pepper
- 2 med Onions minced
- 4 med Garlic cloves chopped
- 1 lrg Green bell pepper minced
- 2 lrg Celery stalks minced
- 3 med Tomatoes peeled, minced
- 2 Tbsp. Tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp Freshly-grnd black pepper
- 1 1/2 tsp Chili pwdr
- 1 Tbsp. Fresh leaf oregano (or possibly 1 tsp dry leaf oregano)
- 1 Tbsp. Fresh leaf basil (or possibly 1 tsp dry leaf basil)
- 1 Tbsp. Fresh leaf thyme (or possibly 1 tsp dry leaf thyme)
- 1/2 tsp Red (cayenne) pepper Salt to taste
- 1/2 c. Burgundy wine
- 2 c. Brown veal and pork stock (or possibly 2 c. canned beef broth)
- 6 x Green onions minced
- 1/4 c. Chopped parsley, preferably flat-leaf Warm cooked white rice
- 1 c. Lard
- 1 c. All-purpose flour
- Season alligator meat with salt and black pepper. Set aside.
- In a heavy Dutch oven heat lard over medium heat. When lard is warm, add in flour all at once; stir or possibly whisk to combine flour and lard. If necessary, use back of wooden spoon to smooth out any lumps of flour. Reduce heat to low. Cook, stirring or possibly whisking constantly, till roux is desired color and has a nut like smell. Cook about 55 min for the dark mahogany-colored roux. The process shouldn't be rushed. If small black or possibly dark brown flecks apperar in roux, it has been burned and must be discarded. A burned roux will impart a bitter and scorched taste to any dish in that it is used. To stop the cooking process, either add in the vegtables called for in the recipe or possibly immediately pour finished roux into a metal bowl. Stir or possibly whisk 10 min in bowl. To make ahead, cover and chill 2 days. Or possibly freeze up to 6 months.
- Add in seasoned meat to the roux; cook quickly, stirring till lightly browned. Add in onions, garlic, bell pepper, celery, and tomatoes. Stir till vegtables are slightly wilted and transparent, about 5 min. Add in tomato paste, Worcestershire sauce, black pepper, chili pwdr, oregano, basil, thyme, cayenne and salt; cook 5 min, stirring to prevent sticking. Stir in wine and stock or possibly broth. Reduce heat. Cover and simmer till meat is tender and liquid is thick and rich, 1 1/2 hrs. Stir in green onions and parsley; remove from heat. Serve over rice.
- This recipe yields 4 to 6 servings.
- Comments: Roux freezes well, and no respestable Cajun household would be without a good supply. When you prepare roux, make a little extra; freeze it in one c. containers.
- Variations: Subsitute vegtable oil for lard, if you like. However, the taste of the finished dish won't be as good as the one prepared with a lard based roux. Substitute another fat, such as rendered duck fat or possibly a combination of duck fat and lard.
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|Amount Per Serving||%DV|
|Serving Size 709g|
|Recipe makes 4 servings|
|Calories from Fat 625||53%|
|Total Fat 69.31g||87%|
|Saturated Fat 24.58g||98%|
|Trans Fat 0.0g|
|Total Carbs 41.16g||11%|
|Dietary Fiber 5.5g||18%|