Cajun Alligator Stew
Makes 4-6 Servings
A comforting, home-y alligator stew with peppers, herbs and bourbon.
- 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
Cut the alligator into 1” cubes.
Mix the flour with some salt. Toss the alligator in the flour mixture to lightly coat.
Get an oiled stock pot hot over high heat. Brown some of the gator meat on all sides.
Remove the browned alligator meat from the pan, wipe the bottom of the pot, add more oil, and repeat with the remaining gator.
Clean the pot out again. Add more oil to the pan along with the 2 tbsp of butter. Saute the onion & peppers.
When the onion & peppers start to soften, add the thyme, rosemary, cayenne and fennel seeds.
Deglaze the pan with the chicken stock, honey and bourbon.
Bring the liquid to a boil, cover the pot and reduce the heat to a simmer.
Simmer for about 20 minutes until the alligator is tender.
Stir in the heavy cream.
Serve in bowls, garnished with the fresh parsley.