Alligator Etouffée
From a Lake Charles cookbook to our kitchen
Adapted from a recipe by David Buttross III from “Blessed Be The Cooks” (1984). Read our April 2016 piece about cooking from this community cookbook here.
Yield: 8-10 servings
Ingredients
- 4 large onions, chopped
- 2 sticks butter
- 2 cans diced tomatoes
- 4 pounds alligator meat that has been cut into bite sized pieces
- salt, black pepper, red pepper to taste
- green onion tops, chopped
Method
Sauté onions in butter until soft and golden. Add diced tomatoes and cook, covered and simmering, for 25 minutes. Remove lid and add alligator meat and seasonings. Cook over medium-low heat for 1 hour, until meat is tender. Add green onions and serve over hot rice.