Louisiana Alligator
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INGREDIENTS
- 12 oz Aligator tail, pounded thin
- 1 oz Bourbon whiskey
- 4 oz Heavy cream
- 16 oz Corn cake batter
- 4 oz Green onion, thin sliced
- 8 oz Boudin sausage or Cajun link
- 12 oz Louisiana Compound Butter
- 2 oz Flour, seasoned salt/pepper
- 2 oz Cooking oil or clarif.butter
INSTRUCTIONS
Pound alligator into 12-1 oz medallions. Heat saucepan with oil. Lightly dredge medallions in flour and saute in hot pan for 10 seconds on each side. Remove from pan and hold on heated plate. Slice sausage in to thin pieces and place in saucepan. Cook for 1 minute, add bourbon and flame. Add compound buttern and melt it while swirling pan. Add cream and whip until smooth. Make 8 3-inch cornmeal cakes on griddle. On heated plate put corn cakes in middle. Put cooked alligator on corn cakes and ladle 3 oz sauce with sausage over all. Sprinkle with sliced green onions for garnish.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (434g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 119 | ||
| Calories from Fat: 99 (83%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 11g | 15 % | |
| Saturated Fat 6.8g | 34 % | |
| Monounsaturated Fat 3.2g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 40.7mg | 13 % | |
| Sodium 11.4mg | 0 % | |
| Potassium 22.4mg | 1 % | |
| Total Carbohydrate 0.8g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.8g | ||
| Protein 0.6g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 119
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