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Ingredients
- 12 ounce Aligator tail, pounded thin
- 8 ounce Boudin sausage or possibly Cajun link
- 2 ounce Flour, seasoned salt/pepper
- 2 ounce Veg. oil or possibly clarif.butter
- 1 ounce Bourbon whiskey
- 4 ounce Heavy cream
- 16 ounce Corn cake batter
- 12 ounce Louisiana Compound Butter
- 4 ounce Green onion, thin sliced
Directions
- Lb. alligator into 12-1 ounce medallions. Heat saucepan with oil. Lightly dredge medallions in flour and saute/fry in warm pan for 10 seconds on each side. Remove from pan and hold on heated plate. Slice sausage in to thin pcs and place in saucepan. Cook for 1 minute, add in bourbon and flame.
- Add in compound buttern and heat it while swirling pan. Add in cream and whip till 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 ounce sauce with sausage over all. Sprinkle with sliced green onions for garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 4 servings | |
| Calories 283 | |
| Calories from Fat 219 | 77% |
| Total Fat 24.86g | 31% |
| Saturated Fat 7.61g | 30% |
| Trans Fat 0.37g | |
| Cholesterol 39mg | 13% |
| Sodium 15mg | 1% |
| Potassium 112mg | 3% |
| Total Carbs 13.61g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.7g | 0% |
| Protein 2.54g | 4% |
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