Alligator Étouffée
Alligator Recipe
1Setup & Prepare
Cultural Context
This classic Cajun preparation showcases alligator in the traditional étouffée format, where the meat is "smothered" in a rich, flavorful sauce. The dish represents the heart of Acadiana cooking, where French techniques meet Louisiana ingredients to create something uniquely American and deeply satisfying.
2Ingredients
Shopping List
3Cooking Instructions
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Roux Foundation: Melt butter over medium heat and whisk in flour. Cook to a blonde roux, about 8-10 minutes, stirring constantly.
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Holy Trinity: Add onion, celery, and bell pepper. Cook until softened, about 5 minutes.
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Aromatics: Stir in garlic, Cajun spices, and tomato paste.
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Stock Integration: Add stock gradually, stirring constantly.
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Alligator Addition: Add the alligator tail pieces.
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Smothering: Cover and simmer for 1 1/2 to 2 hours until tender.
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Final Seasoning: Adjust seasonings and add green onions.
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Service: Serve over steamed rice.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- The roux provides the base flavor - don't let it get too dark or bitter
- Simmer gently to keep alligator tender
- Sauce should coat the back of a spoon when properly thickened
Wine Pairing
A medium-bodied Chardonnay or Pinot Grigio provides the richness to complement the butter-based sauce while allowing the alligator to shine.
Nutrition Facts
Per serving: 385 calories, 35g protein, 18g fat, 22g carbohydrates. Rich, satisfying Cajun comfort food.
