Louisiana Alligator
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
alligator meat
pounded thin |
*
|
| 8 | ounces |
boudin sausage
|
* |
| 2 | ounces |
all-purpose flour
seasoned with salt & pepper |
|
| 2 | ounces |
vegetable oil
|
|
| 1 | ounce |
bourbon whiskey
|
|
| 4 | ounces |
heavy whipping cream
|
|
| 16 | ounces |
corn cake batter
|
* |
| 12 | ounces |
butter
compound |
|
| 4 | ounces |
scallions, spring or green onions
thin |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
alligator meat
pounded thin |
*
|
| 231.2 | ml/g |
boudin sausage
|
* |
| 57.8 | ml/g |
all-purpose flour
seasoned with salt & pepper |
|
| 57.8 | ml/g |
vegetable oil
|
|
| 28.9 | ml/g |
bourbon whiskey
|
|
| 115.6 | ml/g |
heavy whipping cream
|
|
| 462.4 | ml/g |
corn cake batter
|
* |
| 346.8 | ml/g |
butter
compound |
|
| 115.6 | ml/g |
scallions, spring or green onions
thin |
|
Directions
Pound alligator into 12 to 1 ounce medallions.
Heat saucepan with oil.
Lightly dredge medallions in flour and sauté in hot pan for 10 seconds on each side.
Remove from pan and hold on heated plate. Slice sausage in to thin pieces and place in saucepan.
Cook for 1 minute, add bourbon and flame.
Add compound butter and melt it while swirling pan.
Add cream and whip until 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 ounces sauce with sausage over all.
Sprinkle with sliced green onions for garnish.
