| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Cajun |
Meats, Main dish |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Aligator tail, pounded thin |
| 8 |
oz |
Boudin sausage or Cajun link |
| 2 |
oz |
Flour, seasoned salt/pepper |
| 2 |
oz |
Cooking oil or clarif.butter |
| 1 |
oz |
Bourbon whiskey |
| 4 |
oz |
Heavy cream |
| 16 |
oz |
Corn cake batter |
| 12 |
oz |
Louisiana Compound Butter |
| 4 |
oz |
Green onion, thin sliced |
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.
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