| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy, Meats, Vegetables |
Cajun |
Cajun, Main dish, Seafood |
6 |
servings |
INGREDIENTS
| 2 |
|
Eggs – beaten |
| 1/4 |
c |
Flour – PLUS |
| 2 |
tb |
Flour |
| 2 |
tb |
Milk |
| 1 |
ts |
Salt |
| 1 1/2 |
lb |
Alligator tail meat – cut in 3/4 inch cubes |
| 4 |
c |
Vegetable oil |
| 1 |
c |
Pineapple juice |
| 1/3 |
c |
Brown sugar – firmly packed |
| 3 |
tb |
Cornstarch |
| 1 |
cn |
Tomatoe sauce – 8 oz. can |
| 1/3 |
c |
Cider vinegar |
| 1/3 |
c |
Light corn syrup |
| 1/2 |
ts |
Garlic salt |
| 1/4 |
ts |
Black pepper |
| 1 |
cn |
Pineapple chunks – 8 oz. can |
| 1 |
md |
Bell pepper – cut in 1 inch squares |
| 2 |
|
Celery stalks – sliced diagonally |
| 1/2 |
md |
Onion – thinly sliced |
|
|
Hot cooked rice |
INSTRUCTIONS
Combine eggs, flour, milk and salt; mix well. Add alligator cubes, stirring
to coat. In two quart deep fryer, heat oil to 350 degrees. Deep fry
alligator a few pieces at a time until golden brown. Drain well. In a four
quart saucepan, combine pineapple juice, brown sugar, cornstarch, tomato
sauce, vinegar, corn syrup, garlic salt and pepper. Stir well. Cook over
medium heat, stirring constantly until thickened. Stir in alligator chunks,
pineapple, bell pepper, celery and onion. Cover and simmer 10 minutes.
Serve over hot rice.
Serves 6.
(Alligator is extremely virsatile and can be used in recipes that call for
chicken, veal or pork. As Canadian prairie alligators tend to be rare and
allusive, I'm going to try this recipe substituting pork for the alligator.
~ FHT)
From the September/October 1990 issue of the Louisiana Conservationist,
P.O. Box 98000, Baton Rouge, LA 70898
For more alligator recipes contact; The Louisiana Seafood Promotion and
Marketing Board P.O. Box 70648 New Orleans, LA 70172-0648
Telephone: (504) 568-5693
Posted to MM-Recipes Digest V4 #5 by "Rfm" <Robert-Miles@usa.net> on Jan
25, 99, converted by MM_Buster v2.0l.
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