Preparation Time 1-1/2 hours
Serves 8
2 lbs farm-raised alligator tail meat, cleaned
(ed. note: I may be talking out of school here, but once you've wrestled (rassled) and killed the alligator, isn't the rest kinda anti-climactic? Or maybe it's just me. Proceed......)
3-5 t blackened seasoning blend
4 oz butter
2 cups onion, chopped
1 cup celery, chopped
2 t garlic, chopped
2 T Worcestershire Sauce
1/2 t dried basil
1/2 dried oregano
1/2 dried thyme
1 T crushed red pepper
5 t Blackened seasoning blend
1 bay leaf
1 t brown sugar
6 oz beer
1 can tomato sauce
6 oz mushrooms, sliced
1/2 cup green onions, thinly sliced
1 T corn starch dissolved in a little cold water (optional)
Place a dry cast iron skillet on high heat. Season the cleaned alligator with blackened seasoning and sear on both sides in the very hot iron skillet. You may also prepare the meat on a barbecue grill. When the meat is cool, cut into cubes.
In a 6-qt Dutch oven, melt the butter and sauté the onions, celery, bell pepper and garlic over medium high heat. Add the dry seasonings, Worchester sauce, brown sugar and stir. Add the beer and bring to a boil. Add the tomato sauce and turn down to a simmer for 10 minutes. Add the cubed alligator meat and cook for an additional 40 minutes. Taste to correct the seasonings, add the corn starch slurry (add slowly, stirring constantly to avoid lumps) if needed to thicken the sauce and finish by adding the green onions.
Serve with white rice. Enjoy.
Suggested music: Dr. John from his Gris Gris album would compliment this nicely.
Final comment: It is rumored that deep in the Everglades there exists a comparable recipe for "Unsuspecting Sunbather Sauce Piquante" by Wallace Gator
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