cajun alligator stew

Cajun Alligator Stew

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Cajun Alligator Stew

Makes 4-6 Servings
wine WINE PAIRING
Rose Wine

A comforting, home-y alligator stew with peppers, herbs and bourbon.

Cajun Alligator Stew
INGREDIENTS
  • 3 lbs Sirloin Alligator Tail Meat
  • 1 Onion, chopped
  • 1 Red Pepper, cored & chopped
  • 1 Yellow Pepper, cored & chopped
  • 1 tbsp minced Rosemary
  • 1 tbsp minced Thyme
  • 1 tsp Honey
  • ½ cup Bourbon
  • 2 cups Chicken Stock
  • 1 tsp Fennel Seeds (we used wild fennel seeds)
  • 2 tbsp of Butter
  • 2 Bay Leaves
  • ¼ tsp Cayenne Pepper
  • 1 tbsp chopped Fresh Parsley
  • ¼ cup Heavy Cream
  • All Purpose Flour
  • Salt

DIRECTIONS

1

Cut the alligator into 1” cubes.

2

Mix the flour with some salt. Toss the alligator in the flour mixture to lightly coat.
3

Get an oiled stock pot hot over high heat. Brown some of the gator meat on all sides.
4

Remove the browned alligator meat from the pan, wipe the bottom of the pot, add more oil, and repeat with the remaining gator.
5

Clean the pot out again. Add more oil to the pan along with the 2 tbsp of butter. Saute the onion & peppers.
6

When the onion & peppers start to soften, add the thyme, rosemary, cayenne and fennel seeds.
7

Deglaze the pan with the chicken stock, honey and bourbon.
8

Bring the liquid to a boil, cover the pot and reduce the heat to a simmer.
9

Simmer for about 20 minutes until the alligator is tender.
10

Stir in the heavy cream.
11

Serve in bowls, garnished with the fresh parsley.

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