Cajun and Creole Recipes
Spicy Gator Etouffee Sandwich
Ingredients
Sandwich
- 1 pound chopped alligator tail meat
- 1/4 cup water
- Pinch of all-purpose flour
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1/2 cup yellow onion
- 1/2 cup celery, chopped
- 2 bay leaves
- 1/2 cup green onion, sliced
- 2 tablespoons parsley
- 1/2 cup lemon juice
- 2 tablespoons parsley
- Garlic, as desired
- 1 tablespoon Cajun seasoning
- Pinch of cayenne pepper
- 1/4 pound crawfish tail meat
- 4 slices Swiss cheese
- 1/4 cup (1/2 stick) butter
- Chardonnay
- Fresh baked hoagie rolls
Herb Butter
- 1 cup (2 sticks) butter
- 1 teaspoon garlic salt
- 2 teaspoons parsley
- Dash of basil
Instructions
- Wash alligator thoroughly and sauté in herb butter for 2 minutes on each side. Set aside.
- Cook etouffée by combining butter, onion, celery, bell pepper, bay leaves and garlic. Sauté until tender, squeezing lemon juice while incorporating Cajun spices, cayenne pepper and parsley.
- Add water and flour; simmer.
- Add crawfish, green onion and a little chardonnay. Simmer for 2 to 3 minutes until crawfish is done.
- Blend in food processor.
- Place cooked alligator on skillet and top with etouffée. Top with Swiss cheese; melt cheese, and grill the hoagie roll next to it. Place hoagie roll on top, flip over, and finish off sandwich by slicing in half and garnishing with a kosher pickle.