CREOLE-BRAISED GATOR LEGS

Prep Time: 3½ Hours
Yields: 4 Servings

Comment:
Country Boy Gator in Eunice, La. is a unique supplier of alligator meat. Not only do they sell gator legs, plain and marinated, they also sell fillets as well as pre-breaded, ready to fry meat. I used the small legs of the gator to make this recipe. I first prepared this dish for Bob Kellermann with Lodge Cast Iron at a log cabin in the swamps of Louisiana. It is an old recipe from the Creole kitchen and one of the best methods of cooking alligator is slow braising in a Dutch oven and smothered in a rich Creole sauce.

Ingredients:
4 pounds Country Boy Gator® trimmed alligator legs, bone-in
salt and black pepper to taste
granulated garlic to taste
½ cup vegetable oil
1 cup flour
2 cups diced onions
1 cup diced celery
1 cup diced green bell peppers
¼ cup minced garlic
1 (28-ounce) can diced tomatoes, drained
1 (10-ounce) can RO*TEL®
1 (10-ounce) can tomato purée
2 cups chicken or beef stock
½ cup dry red wine
1 tsp chopped thyme
1 tbsp chopped basil
1 bay leaf
2 cups sliced mushrooms
½ cup chopped parsley, divided
½ cup sliced green onions

Method:
Preheat oven to 375°F. Season alligator legs well with salt, pepper and granulated garlic and set aside. In a large Dutch oven, heat vegetable oil over medium-high heat. Dust alligator lightly with flour, shaking off excess. Place legs in hot oil and brown lightly on all sides. Remove alligator from pot and set aside. Add onions, celery, bell peppers and minced garlic and sauté 5–7 minutes or until golden brown. Add tomatoes, RO*TEL®, tomato purée, stock, wine, thyme, basil and bay leaf, scraping the bottom to release browned bits. Return alligator to pot and add mushrooms. Cover and bake for 2½–3 hours or until meat is tender. Remove from oven and stir in ¼ cup parsley and green onions. Cover and let rest for 10 minutes. Adjust seasonings with salt, pepper and granulated garlic if necessary. Remove bay leaf and discard. Serve hot over steamed white rice, pasta or grits and garnish with additional parsley.


		CREOLE-BRAISED GATOR LEGS Prep Time: 3½ Hours Yields: 4 Servings Comment: Country Boy Gator in Eunice, La. is a unique supplier of alligator meat. Not only do they sell gator legs, plain and marinated, they also sell fillets as well as pre-breaded, ready to fry meat. I used the small legs of the gator to make this recipe. I first prepared this dish for Bob Kellermann with Lodge Cast Iron at a log cabin in the swamps of Louisiana. It is an old recipe from the Creole kitchen and one of the best methods of cooking alligator is slow braising in a Dutch oven and smothered in a rich Creole sauce. Ingredients: 4 pounds Country Boy Gator® trimmed alligator legs, bone-in salt and black pepper to taste granulated garlic to taste ½ cup vegetable oil 1 cup flour 2 cups diced onions 1 cup diced celery 1 cup diced green bell peppers ¼ cup minced garlic 1 (28-ounce) can diced tomatoes, drained 1 (10-ounce) can ROTEL® 1 (10-ounce) can tomato purée 2 cups chicken or beef stock ½ cup dry red wine 1 tsp chopped thyme 1 tbsp chopped basil 1 bay leaf 2 cups sliced mushrooms ½ cup chopped parsley, divided ½ cup sliced green onions Method:* Preheat oven to 375°F. Season alligator legs well with salt, pepper and granulated garlic and set aside. In a large Dutch oven, heat vegetable oil over medium-high heat. Dust alligator lightly with flour, shaking off excess. Place legs in hot oil and brown lightly on all sides. Remove alligator from pot and set aside. Add onions, celery, bell peppers and minced garlic and sauté 5–7 minutes or until golden brown. Add tomatoes, RO*TEL®, tomato purée, stock, wine, thyme, basil and bay leaf, scraping the bottom to release browned bits. Return alligator to pot and add mushrooms. Cover and bake for 2½–3 hours or until meat is tender. Remove from oven and stir in ¼ cup parsley and green onions. Cover and let rest for 10 minutes. Adjust seasonings with salt, pepper and granulated garlic if necessary. Remove bay leaf and discard. Serve hot over steamed white rice, pasta or grits and garnish with additional parsley.

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