How to make Blackened Alligator Étouffée

Many people ask how to make étouffée. However, hardly any asks how to make 'blackened alligator' étouffée. I get it; eating alligator sounds a bit strange to some. Trust me, there's an entire culture of alligator-eating folk and they know what's up!

Alligator meat and me is just meant to be!

As many of you know, I'm originally from Nebraska. Which means...not many, if any alligators at all.

So in 2008 when I moved to Lufkin, Texas...I was surprised to see blackened alligator as an appetizer option at Ralph and Kacoo's, a regional restaurant with five locations across three states.

On their 'Starters' you'll find what they appropriately refer to as 'Swamp Bites'. Described as "Alligator tail meat blackened or fried. Served with hollandaise dipping sauce", I couldn't pass it up.

Unbeknownst to me, fried alligator is most common, but I chose blackened, and glad I did!

It's not often that I describe my relationship to restaurant food in this manner...but it was love at first site.

Let me tell you, the relationship blossomed quickly. The blackened seasoning hitting my taste buds was exhilarating in itself.

But the texture, oh, the texture! It's meaty with a very slight chew somewhere between a chicken thigh and grisly steak.

The flavor profile is something in and of itself. However, the description you'll find here is pretty much the same as anyone else. It's very similar to the gaminess of quail with a slight fishiness at the end.

Now, fast forward a decade and a relocation to the DFW Metroplex...we took a family trip to Florida.

I'm not gonna lie, I wasn't excited about the fact that we were traveling from one humid state to another thats full of sand...and SHARKS! Nothing against Florida, but keep in mind, other than humidity, those other elements are far from typical in Nebraska and North Texas.

What I was excited about...bringing home alligator meat to recreate the dish that I fell in love with 10 years prior.

Now, how about a brief history lesson in Alligator meat and Étouffée, shall we?

Alligator Meat

What part of the Alligator is the meat from?

Many parts of the alligator are consumed but most commonly the meat comes from the tail. This is referred to as the "Filet Mignon" of alligator, also known as the tenderloin and each tail has two tenderloins.

The white meat sections of the body and legs are also consumed but not as desirable as the previous mentioned.

I've recently learned that alligator ribs are also common and delicious but I haven't had the chance to try them...YET!

Is alligator meat healthy?

The short answer is a resounding, Yes! However, I'm sure you'd like a little bit more detail.

Alligator is an extremely high protein, lean meat. In fact, one pound contains 1160 Calories, packed with 230g of protein, and only 20g of total fat. In addition, alligator has ZERO saturated fat, cholesterol, or carbs. To further the point, its a great source of Omega 3 Fatty Acids and high in vitamin B-12.

Compare that to a 1 lb ribeye steak which has around 1320 calories, only 108g of protein, 363 mg of cholesterol, 98g of total fat with 44g being saturated fat and 6.7 being trans fat.

Where to get Alligator meat?

Referring back to my previous 'trip to Florida story', I did find alligator at a seafood market. However, after the 45 minute drive from our rented condo, I was a bit disappointed at the touristy vibe I got from the joint. That didn't stop me from paying, what I felt was top dollar, for fresh alligator meat to take home.

I did take it home, made blackened alligator, and it was everything I wanted it to be.

Now, four years later and I really wanted to develop this recipe and share it with all of you. I wasn't sure how, as I thought surely alligator meat isn't easy to find around my area. So imagine my surprise when googling "Alligator Meat near me" the first option was Walmart.

YUP! You read it right...WALMART, in Lindale, Tx.

This might not be the case in all Walmart stores, I'm honestly not too sure.

But if you aren't in an area that offers fresh alligator meat, a quick search online pulls up plenty of mail order options.

How to cook Alligator

Alligator can be cooked a couple different ways but I definitely prefer one over the other.

The two most common ways that alligator is cooked is to fry it or blacken it. While the frying method is most popular, I actually prefer blackened alligator.

If you decide to try and fry it, it's really no different than any other recipe like chicken fried steak or chicken fried chicken.

Simply slice the alligator into nuggets and marinate them with a buttermilk, egg, and hot sauce blend for about an hour or so. Create a flour mixture of your choice. Right before frying, dredge the nuggets in the flour, then back in the buttermilk mix, then again in the flour. Fry them in a vegetable oil or shortening at 375° until golden brown on all sides.

If you would like to blacken the alligator, continue reading.

Étouffée

What is Étouffée?

Étouffée is a French word meaning smothered. It's a Creole or Cajun dish most popularly using crawfish but is also commonly found with crab or shrimp. The meat is smothered in a blond roux and always contains the holy trinity.

The difference between Creole and Cajun étouffée is the use of tomatoes in Creole cooking.

Crawfish Étouffée has been around since the '20s and was a popular dish in the backwaters of Louisiana. Around 1983 it became an instant hit at a restaurant on Bourbon street called Galatoire's.

Blackened Alligator Étouffée

While alligator isn't a shellfish in any way, shape, or form, it's perfect in a well made étouffée. The meaty texture, slight fishy after taste, and richness adds a whole new flavor profile. Plus, the addition of blackened seasoning thrives in its spiciness without being overdone, allowing all flavors to hold their own.

So what are we waiting for?

Let's get to Cookin'!

How to make Blackened Alligator Étouffée

The Blackened Alligator

First, start by slicing the alligator into small cubes. Alligator meat is slightly flaky so it will fall apart a bit, which is good. But don't worry about making the pieces too small because they will shrink up during the blackening process.

Next, place butter slices in a microwave safe bowl and microwave for about 20-30 seconds until it just begins to melt then stir in your favorite blackened seasoning. Add the cubed alligator to the butter mixture and stir to make sure it's all covered.

Now, heat a cast Iron skillet over high heat. Once the cast iron is fully heated drop the butter coated alligator into the skillet and cook, stirring frequently until all sides are blackened with a bit of a crust, about 6-8 minutes. Remove the alligator from the skillet and set aside. Turn the heat off on the skillet and allow it to cool for about 15 minutes.

Étouffée

First, begin prepping by dicing the onion, celery, and green bell pepper. Set this mixture aside.

Using the same cast iron skillet as before, set the heat to low and add the butter allowing it to fully melt.

Next add the flour and constantly stir until fully combined and the roux becomes a light caramel color. Now add the holy trinity and stir making sure it's all fully coated in that silky blond roux.

Lastly, raise the heat to medium or medium high, stir in the chicken broth, water, tomato paste, salt, pepper and cayenne. Bring this mixture to a boil and then immediately reduce the heat to simmer.

Add the blackened alligator to the simmering Étouffée, cover and allow the flavors to meld for about 20 minutes.

Serve over cooked white rice and garnish with sliced green onion.

ENJOY!

In Conclusion

Most home cooks are very surprised at how easy learning how to make Étouffée really is. The addition of blackened anything is fantastic but when you have the chance to use alligator it really adds a whole other flavor profile and texture. When making this I also like to make Slow Cooker Jambalaya and Gumbo. Its like a Creole buffet here in the Klae house once a year and that day is one of my personal favorites!

Let me know in the comments what you think of alligator meat and if you have any other ways you like cooking with it!

As usual,

Thank you so much for reading and Happy Cooking!

-Jeremy