anyone have a good Recipe for.......

[R.D.]

alligator etoufee?

Restaraunt that closed used to make a damn good one......very spicy but was always served on Rice. I have not been able to find a decent one yet....most of them require some special ingredients that I cant get locally either.......I'm lucky to find File' around here let alone few other spices I can get Chicory(sp) coffee @ Trader joes but that is about as close to "Cajun Cultural" foods I can get to around her


was just curious

[nitrobasser]

Don't feel bad Ryan, the closest I get around here is robbing the season packets out Zatarins boxes!!!

[pickupman66]

RD, this is for Catfish, but you can substitute the Alligator. I use striper/bass in it alot. Key is DONT STIR IT !!!!!!!! You can use a Dutch oven and cook on the smoker or fire pit, but lately I have just used a large stainless pot and cooked on the stove low and slow.


5lb. catfish, cut in large pieces
1/4c water
1tsp salt
ltsp black pepper
1/4 tep red pepper
3 tbs. salad oil
2 pods garlic, minced
1 bunch parsley, chopped
1 large pell pepper, chopped
1 large bay leaf
2 tbs. flour
1/4 tsp thyme
3 stalks celery, chopped
2 slices lemon
1 loarge bunch green onions, chopped, both white and green parts
1 1/2 cans tomato sauce

Select a black iron pot that yu can handle well enough to shake, as you never stir the fish while it is cooking.
Rub the pieces of fish well with a mixture of the salt, black and red pepper. Put oil in the unheated pot. Arrange half of the fish on the bottom, Mix the coppped vegetables and sprinkle half over fish. Sprinkle 1 tbs of flour over the vegies and half of the tomoato sauce and then repeat layers. Add the thyme, bay leaf, lemon and 1/4 c. water.
Place pot over low flame and cook slowly for one hour or until fish is tender. Shake pot often to keep from sticking. Never stir as this will break the fish. When tender, taste for seasoning and add more if necessary.

I serve over rice, can add okra to the pot as well.

[Chad]

how bout an easy one for you since you can't get a bunch of different crap up there....more of a sauce piquante, but if you are gonna cook "cajun" food, do it how it tastes the best!

couple pounds of alligator, preferably white tail meat, WITH ALL FAT REMOVED...this is the most important part in alligator prep, no matter how you cook it...if it has fat on it, it is fishy tasting...most people who say they don't like it likely have had some with the fat on...its horrible!!!

couple packs of seasoning blend...onions, bell peppers, celery, etc...

can of condensed golden mushroom soup
2-3 cans tomato sauce
can of original rotel tomato
3-4 tablespoons of roux
Tony Chacheries to taste
garlic powder
little bit of cooking oil
can or two of chicken stock

sautee the vegetables in the oil...add the roux and stir till it blends and warms up.....add the chicken broth...add the golden mushroom, tomato sauce, and rotel....add tony chacheries, garlic...cook for a few minutes...taste...add whatever it needs....too thin, more roux...too thick, more stock...more flavor, add more tony's...its really not difficult...just add what you think it needs till it tastes good for ya...throw the gator in there...cook till its tender...taste as you go...stir as needed...the gator will not fall apart like fish...fish you wouldn't put in till the last 10 minutes anyway...

BTW...for as far as sauce piquantes go, you can substitute the gator for deer, rabbit, fish, beef, nutria, whatever you want...squirrel I rather in a brown gravy, which is the same recipe, just more roux, and no tomato sauce or rotel...

The bottom line I think with coon ass cooking is that people try to over complicate it....learn to cook a good roux...its easy...after that, if you want it red, add tomatoes...you want it brown...don't....and remember, you can not ever have too many onions and other vegetables in anything...you're far better off to put in twice more than you need than half of what you need...and I have never seen a coon ass cook that measured anything...it just don't happen that way....put till you think its enough...then put a little more...we like things in excess!!!

[R.D.]

Thanks Chad.......Very Much!!


I know about a good roux......I spent an hour jsut setting a roux for some gumbo once.....ance it was done It was all downhill from there.......I put it in Slow cooker & it brewed for about 3-4 hours.........it had Crawfish, Turtle and Shrimp in a Dark heavy Roux.....that why I spend 2 hours on it.....but Damn was it good.

[pickupman66]

OOOO... that sounds goooood.

love a good roux. I have several good ones that start with a roux.