Chef Kevin Recipes: Alligator Sauce Piquant and Fried Gator Bites

Chef Kevin Recipes: Alligator Sauce Piquant and Fried Gator Bites


Alligator Sauce Spicy


1 cup vegetable oil

1 cup all-purpose flour

2 cups onion, chopped

1 cup celery, chopped

1 cup bell pepper, chopped

3 cloves of garlic, minced

2 tbsp. all purpose spice

1 pound alligator meat, diced

1 tsp. kosher salt

1⁄4 cup tomato paste

4 cups chicken stock

4 bay leaves

1⁄4 teaspoon white pepper

1⁄2 cup fresh parsley, chopped

Rice cooked for serving


Heat oil in a large frying pan and stir in flour to make a roux, cook flour to a dark peanut butter colour. Add onion, celery and bell pepper; sauté for 5 minutes. Add garlic, spices and alligator and sauté for 3 minutes. Add salt, tomato paste, broth, bay leaves and pepper. Stir well and simmer for 30-40 minutes, covered. Stir occasionally. Add parsley and serve over rice.

Fried Gator Bites


1½ pounds of alligator meat

1 tbsp. Creole seasoning

2 tsp. garlic powder

1 tsp. onion powder

1½ dl buttermilk

1½ tbsp. Creole mustard

1 tbsp. strong sauce

1-2 large eggs

2½ cups flour

2 tbsp. cornstarch

3 cups vegetable oil


Pat the alligator meat dry with a clean paper towel and cut the meat into pieces. Place the alligator meat in a medium bowl and season with Creole seasoning, garlic powder, onion powder, hot sauce and toss evenly. Cover and let sit for at least 15-20 minutes at room temperature.

Heat vegetable oil in a large cast iron pot or deep fryer to 350 degrees.

In a separate bowl, whisk together the buttermilk, mustard and egg. In another bowl, add all-purpose flour, cornstarch and season with a little more Creole seasoning.

Dip the alligator meat pieces in the all-purpose flour and shake off the excess. Place the meat in the buttermilk mixture and shake off the excess, then dip again in flour.

Add the alligator to the cast iron pan or fryer in small portions, do not overcrowd the pan.

Cook the alligator meat, turning occasionally, until golden brown and cooked through, about 8 minutes. Reduce the heat if necessary so the oil doesn’t get too hot.

Remove when cooked to a serving plate lined with kitchen paper.

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