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ALLIGATOR COURTBOUILLON

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ALLIGATOR COURTBOUILLON 0 Picture

Ingredients

  • Serves:8
  • 2-3 pounds alligator,
  • cut in small serving-sized pieces
  • 2 cups Italian salad dressing
  • 1 (1.12-ounce) package meat marinade mix
  • Water (if needed)
  • 6 Tablespoons olive oil
  • 2 large onions, chopped
  • 2 large bell peppers, chopped
  • 6 ribs celery, chopped
  • 1 clove garlic, minced
  • 2 (10-ounce) cans tomatoes with green chilies
  • 4 (15-ounce) cans tomato sauce
  • 1 (6-ounce) can tomato paste
  • 6 cups liquid (water,or water and marinade)
  • 1 lemon slice, quartered
  • 1 (8-ounce) can sliced mushrooms,drained
  • 1 teaspoon sugar
  • 1 medium bay leaf
  • 3 or 4 drops liquid Crab Boil
  • Salt, pepper, and seasoned salt to taste
  • Steaming rice

Details

Servings 8

Preparation

Step 1

Place alligator in a refrigerator container with a cover, pour in dressing, and marinade mix, stir, and refrigerate overnight. (If dressing
doesn't cover meat, add water to compensate.) At end of marinating, drain alligator, reserving liquid.
Heat oil in a heavy pot and saute onion, bell pepper, and celery until wilted. Stir in tomatoes, tomato sauce, paste, and liquid, and simmer
5 minutes. Add lemon, mushrooms, sugar, bay leaf, Crab Boil and seasonings. Stir to blend well. Cover and simmer 45 minutes. Add alligator
and simmer 2-2% hours, stirring as little as possible to retain chunks of meat. To serve, mound steaming rice on a plate and spoon
courtbouillon over. Serves about 6, depending on appetite. (You could easily increase alligator meat used without increasing gravy.)
Here's the answer for "what to do with it?" the next time you catch an alligator!

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