Gator Etouffee
2lbs Gator meat
Well trimmed of any fat, silver-skin or other connective tissue and cut into bite sized pieces.
1.5c each diced bell pepper and yellow onion
3/4c diced celery
1T minced garlic
1/2c crushed tomato
2c chopped scallion, for garnish
Brown roux
1 stick butter and 2/3c flour, cooked to either a peanut butter or brown color.
2-4c stock or broth
Whatever flavor does it for you, water will work too.
Bacon grease or butter
Cajun spice, salt
Dust the gator meat well with Cajun spice.
Add approx 2T of bacon grease to a large deep skillet or Dutch oven and into that your Trinity and garlic, cook till veggies just start to soften.
Add in the gator meat, half the roux, crushed tomato and 2c of stock/broth, bring to a boil while stirring well, then lower to a simmer, cover and cook for 15-20 minutes.
Adjust consistency as desired with either more roux or liquid.
Taste and add Cajun spice and/or salt to taste.
Rice
1lb long grained, white Rice
In a stockpot over med high-high heat saute the rice in your preferred fat (I like bacon grease) till golden.
Add 4c stock or broth, bring to a boil, lower heat to a simmer, cover and cook for 20-25 minutes.
Remove from heat, uncover and let rest.
Serve with rice, garnish with scallions.
2lbs Gator meat
Well trimmed of any fat, silver-skin or other connective tissue and cut into bite sized pieces.
1.5c each diced bell pepper and yellow onion
3/4c diced celery
1T minced garlic
1/2c crushed tomato
2c chopped scallion, for garnish
Brown roux
1 stick butter and 2/3c flour, cooked to either a peanut butter or brown color.
2-4c stock or broth
Whatever flavor does it for you, water will work too.
Bacon grease or butter
Cajun spice, salt
Dust the gator meat well with Cajun spice.
Add approx 2T of bacon grease to a large deep skillet or Dutch oven and into that your Trinity and garlic, cook till veggies just start to soften.
Add in the gator meat, half the roux, crushed tomato and 2c of stock/broth, bring to a boil while stirring well, then lower to a simmer, cover and cook for 15-20 minutes.
Adjust consistency as desired with either more roux or liquid.
Taste and add Cajun spice and/or salt to taste.
Rice
1lb long grained, white Rice
In a stockpot over med high-high heat saute the rice in your preferred fat (I like bacon grease) till golden.
Add 4c stock or broth, bring to a boil, lower heat to a simmer, cover and cook for 20-25 minutes.
Remove from heat, uncover and let rest.
Serve with rice, garnish with scallions.
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