How to Make Blackened Alligator Étouffée

4.25 from 24 votes

Meaty and rich alligator meat smothered in a silky blond roux flavored by the holy trinity and spiced with blackened seasoning.

Prep Time5

Cook Time30

Total Time35

Course: Main

Cuisine: Cajun, Creole

Servings: servings

Calories: 773kcal

Microwave half a cup of butter for 30 seconds.
Add ¼ cup of blackened seasoning to the melted butter and stir to combine.
Cube the alligator meat and add to the butter mixture, stirring to coat the alligator.
Heat a 12-inch cast iron skillet over high heat.
Add the butter-coated alligator to the preheated skillet, occasionally stirring for about 5 minutes or until the alligator is blackened on all sides. Set aside.

In the same skillet as before on low heat, melt ½ cup of butter.
Stir all-purpose flour into the melted butter and cook over low heat until the roux becomes a light caramel color.
Add Celery, Onion, and Bell Pepper to the roux and stir to coat.
Pour in water and chicken broth, add the tomato paste, then parsley, salt, pepper, and cayenne.
Bring to a boil, add the blackened alligator, and reduce to a simmer for about 20 minutes.
Serve with cooked white rice and garnish with sliced green onion.

Alligator meat can be found in the frozen seafood section of most grocery stores.

Slightly melting the butter and adding the seasoning helps ensure all of the alligator meat is fully coated.

When making the roux, be sure that you are constantly stirring. Do not let up, or you will end up with clumps.