Recipe: Smothered Louisiana Alligator With Brown Rice
Summary: Smothered Louisiana Alligator
Ingredients
- Olive oil cooking spray as needed
- 12 oz. Red onion, medium dice
- 12 oz. Celery, medium dice
- 12 oz. Green and red bell pepper, med dice
- 12 oz. Mushrooms, sliced
- 3 Tbsp. Cayenne pepper
- 3 cups White wine
- 6 cups Water
- 12 oz. Clam juice
- 2 Tbsp. Cornstarch
- Louisiana Alligator, cut into medallions 1 oz. each, pounded thin 2¼ lb.
- 4 Tbsp. Fresh basil, chopped
- 4 Tbsp. Flat-leaf parsley, chopped
- 12 oz. Half-and-half
- 9 cups Brown rice, prepared, hot
- 4 Tbsp. Flat-leaf parsley, chopped
Instructions
- Spray nonstick sauté pan with cooking spray and heat.
- Add vegetables and cayenne pepper. Toss for 1 minute.
- Deglaze with wine and add 6 cups clam juice. Bring to simmer.
- Blend 12 oz. clam juice with cornstarch and add to mixture. Add Louisiana Alligator medallions, basil, parsley and half-and-half.
- Simmer until thickened and alligator is cooked on all sides.
- Mound rice in center of serving plates/bowls; spoon alligator and sauce around rice.
- Garnish each serving with 1 tsp. parsley.
Photo and recipe adapted from Louisiana Seafood
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