Cagey’s Alligator Gumbo
Bow-hunting for alligators in in some states is legal and fun. Thanks to Barry for the alligator meat used in this recipe.
Ingredients:
2 pounds alligator meat, cut in thin strips approx. 1"long x 1/4"thick
3/4 pound butter
1/2 cup green onions, chopped
1/4 cup parsley, chopped
3 cloves garlic, minced
4 stalks celery, chopped
4 carrots, chopped
½ cup of fresh sliced mushrooms
1/2 cup red bell pepper, seeded and chopped
1/2 cup green bell pepper, seeded and chopped
2 large cans stewed tomatoes ( I like yellow)
1 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
1/2 teaspoon salt (to taste)
1 tablespoon of olive oil
½ cup of Kentucky bourbon
Pinch of brown sugar
Directions:
Sauté onions, garlic, peppers, carrots, mushrooms and celery in butter until soft in a cast iron dutch oven. Add other ingredients and simmer for 10 minutes covered. Lightly brown alligator strips with olive oil, bourbon, and seasonings in a cast iron skillet. Remove alligator meat from pan and reduce mixings. Add alligator meat and reduction sauce to pot and allow to cook over low heat until tender (approximately 1 hour). If gravy is too thick, add a little hot water. Serve over rice with hot buttered cornbread on the side.
