Alligator Etouffee

I can’t think of a better day to share this recipe with you all than today. It’s been 12 years ago today since my Dad passed away. I thought it would have been so much easier by now to deal with his passing and accept it but I am convinced that it never gets any easier despite what people tell you. You just move on I suppose… My Dad was a Cajun through and through. Black hair, Dark skin, and bright blue eyes. He would have flipped over this recipe and he would have been proud that I made it and felt like he taught me well. He’s to you Dad!!

I love etouffee just about any way you make it and with any type of meat I can get in it, but I must say that the alligator sausage is at the top of my list just second to shrimp.

This is a delicious piece of meat! I know some people are sitting there thinking ewww!! How can anyone eat an alligator but let me tell you it is well worth a shot if you have never had it.

I know this recipe will not work out for everyone because not everyone has access to alligator meat. I am a southern girl and have access anytime I want it while it’s in season and if it’s not in season there is probably some in my freezer. I know it’s not so easy for everyone.

If you have the opportunity to make this wonderful dish I highly recommend it. For this Cajun girl it’s nothing but a happy tummy and great memories dish!

Ingredients:

1/2 cup margarine
1/2 cup all-purpose flour
3 stalks celery, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
15 oz. can diced tomatoes
3/4 cup clam juice
3/4 cup white wine
1/2 teaspoon basil
1/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon black pepper
2-4 teaspoons (to taste) Louisiana pepper sauce (Tabasco)
1/2 cup green onions, chopped
1 lb. alligator sausage
3-4 cups cooked white rice

Directions:

If your alligator sausage is not cooked cut into bite size pieces and pan fry in a large dutch oven. Do not remove the casing or it will all fall apart. Once the alligator is cook put the meat aside but reserve the drippings
In the same pot you cooked the alligator (including the drippings) you will be making the roux. Make roux: Heat margarine in a large, heavy skillet over medium-high heat. Gradually stir in flour. Cook, stirring constantly until brown (slightly darker than peanut butter).
Add celery, onion, garlic, and bell pepper, simmer 10 minutes.
Stir in tomatoes, clam juice, wine, basil, thyme, bay leaf, salt, and pepper. Bring to a boil, simmer for 20-25 minutes, stirring frequently, until vegetables are tender.
While everything is simmering make rice according to package directions and set aside
To your etouffee add hot sauce to taste, sliced green onions, and alligator sausage.
Simmer 5 minutes
Remove bay leaf.
Serve over rice