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 in large, heavy skillet over medium heat. Gradually whisk in flour, cooking and stirring constantly until roux reaches light brown color, about 8-10 minutes.
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Holy Trinity: Add onion, bell pepper, and celery to roux. Cook, stirring frequently, until vegetables soften, about 8 minutes.
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Aromatics: Add garlic and cook 1 minute until fragrant.
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Stock Integration: Gradually add stock, whisking constantly to prevent lumps. Add tomato paste, bay leaves, thyme, paprika, cayenne, and white pepper.
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Alligator Addition: Add cubed alligator to sauce. Bring to simmer, then reduce heat to low.
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Smothering: Cover and simmer 25-30 minutes until alligator is tender and sauce has thickened to coating consistency.
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Final Seasoning: Remove bay leaves. Stir in green onions and parsley. Season with salt to taste.
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Service: Serve over white rice in deep bowls. Garnish with additional green onions if desired.
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.
