Alligator Grillades

01.01.2020 | In

Recipe by: John Smith

Category, Cook Time45 mins
Total Time1 hr 5 mins

Try these Alligator Grillades by Chef Nathan Richard.

Ingredients

 4 lbs Alligator Tenderloins
 2 cups All-Purpose Flour
 ¼ cup Rendered Bacon Fat
 1 tsp Red Pepper Flakes
 2 tbsp Hot Sauce
Sauce
 2 cups Chicken Stock
 2 tsp Cajun Seasoning
 1 tbsp Worcestershire
 2 cups Tomatoes, Peeled, Seeded, Diced
 1 Large Onion, Diced
 1 Stalk Celery, Diced
 ½ Bell Pepper, Diced
 1 Poblano Pepper, Diced
 2 Cloves Garlic, Minced
 1 Bay Leaf
 2 Green Onions Chopped

Directions

1

Season alligator with salt and pepper. Mix flour with Cajun spices. Dredge cutlets in flour and shake off excess, reserving 1 tbsp of flour.

2

Melt bacon fat in a large skillet over high heat. Fry the cutlets, several at a time, until golden brown on both sides.

3

Set the alligator aside, reduce heat to medium-high, add onions to the skillet, and cook, stirring often, until they are a deep mahogany color, about 20 minutes.

4

Add celery, bell pepper, and garlic, reduce heat to medium, and cook for 5 minutes, stirring often.

5

Sprinkle the 1 tbsp of reserved flour into the skillet and stir into the vegetables. Increase heat to high, stir in the tomatoes and chicken stock, and bring to a boil.

6

Reduce heat to medium and add the thyme, pepper flakes, bay leaf, and worcestershire. Add alligator cutlets, cover, and simmer until alligator is fork tender, about 45 minutes.

7

Season with salt, pepper, and hot sauce, then add the green onions.

 

Ingredients

 4 lbs Alligator Tenderloins
 2 cups All-Purpose Flour
 ¼ cup Rendered Bacon Fat
 1 tsp Red Pepper Flakes
 2 tbsp Hot Sauce
Sauce
 2 cups Chicken Stock
 2 tsp Cajun Seasoning
 1 tbsp Worcestershire
 2 cups Tomatoes, Peeled, Seeded, Diced
 1 Large Onion, Diced
 1 Stalk Celery, Diced
 ½ Bell Pepper, Diced
 1 Poblano Pepper, Diced
 2 Cloves Garlic, Minced
 1 Bay Leaf
 2 Green Onions Chopped

Directions

1

Season alligator with salt and pepper. Mix flour with Cajun spices. Dredge cutlets in flour and shake off excess, reserving 1 tbsp of flour.

2

Melt bacon fat in a large skillet over high heat. Fry the cutlets, several at a time, until golden brown on both sides.

3

Set the alligator aside, reduce heat to medium-high, add onions to the skillet, and cook, stirring often, until they are a deep mahogany color, about 20 minutes.

4

Add celery, bell pepper, and garlic, reduce heat to medium, and cook for 5 minutes, stirring often.

5

Sprinkle the 1 tbsp of reserved flour into the skillet and stir into the vegetables. Increase heat to high, stir in the tomatoes and chicken stock, and bring to a boil.

6

Reduce heat to medium and add the thyme, pepper flakes, bay leaf, and worcestershire. Add alligator cutlets, cover, and simmer until alligator is fork tender, about 45 minutes.

7

Season with salt, pepper, and hot sauce, then add the green onions.

Alligator Grillades