Exotic Meats - Part 3: Creole Alligator Gumbo With Rice
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Exotic Meats - Part 3: Creole Alligator Gumbo With Rice

How to cook alligator meat creole style what are the benefits of eating alligator meat?

Alligator meat is not readily available in your average neighborhood grocery store. Commercial alligators' farms on the United States' south coast and in countries like Australia that have large numbers of alligators in their territories are responsible for the production of a large percentage of all alligator meat sold in the market.

The most common alligator meat product sold in stores is the tail section. Alligator tail meat is very similar to veal in texture, but is said to taste like chicken, rabbit, fish or frog's legs. Some also compare the tail meat to the white portions of pork. There is also a tenderloin portion of alligator meat, located in a tubular section of the tail. Just like veal in texture, alligator tail meat has been said to have similar taste as that of fish, pork, chicken and rabbit. These meats are lower in fat and lower in cholesterol than beef, chicken, pork or turkey.

While the tail portion may be considered the best section of alligator meat, there is also some consumer demand for the darker, slightly tougher midsection meat. The taste of the midsection alligator meat is said to be closer to a pork shoulder, with sinewy grains and a stronger natural flavor than the tail section. Some alligator meat enthusiasts also enjoy the meat found in an alligator's feet, often called the alligator's wings. The flavor and texture reportedly resembles frog's legs.

Creole Alligator Gumbo

Makes: 3 quarts

Ingredients:

  • 1 pound alligator tail meat- cleaned, remove connective tissue and diced
  • 2 ounces olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 3 cloves garlic, minced
  • 2 ounces flour
  • 1 tablespoon tomato paste
  • 1 (28-ounce) can diced tomatoes
  • 12 ounces dry sherry
  • 1/2 gallon (64 ounces) chicken stock
  • 1 pound Andouille sausage, bias-cut into 1/2-inch slices
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 3 tablespoons file powder
  • Salt, to taste

Preparation:

  1. Saute Andouille slices in olive oil until lightly browned, add onions, garlic, peppers and celery, sweat until vegetables are translucent.
  2. Add flour, tomato paste and seasonings; stir to evenly coat vegetables and sausage.
  3. Add chicken stock, alligator meat, tomatoes, sherry, file powder, and salt.
  4. Reduce heat and let the gumbo simmer for 1 to 1 1/2 hours.
  5. Add additional stock as needed to adjust the consistency of gumbo during cooking, adjust seasonings.
  6. Serve the Creole Alligator Gumbo in a bowl topped with steamed white rice and hot pepper sauce. Garnish with chopped parsley and scallions.
  7. Serve with toasted croutons or seasoned French bread.

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Comments (2)

Interesting share on exotic meats...and great presentation as well. Thanks for sharing

Thanks Donna

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