Spicy Gator Etouffee Sandwich

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  • 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


  1. Wash alligator thoroughly and sauté in herb butter for 2 minutes on each side. Set aside.
  2. 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.
  3. Add water and flour; simmer.
  4. Add crawfish, green onion and a little chardonnay. Simmer for 2 to 3 minutes until crawfish is done.
  5. Blend in food processor.
  6. 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.

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