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Blackened Alligator Etoufee served on a white plate with rice in the center garnished with sliced green onion.
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4.31 from 26 votes

Alligator Étouffée

Meaty and rich alligator meat smothered in a silky blond roux flavored by the holy trinity and spiced with blackened seasoning.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main
Cuisine: Cajun, Creole
Servings: 4 servings
Calories: 773kcal
Author: Jeremy Klae

Ingredients

  • 1 Lb Alligator Meat
  • 1 Cup Butter, divided
  • ¼ Cup Blackened Seasoning
  • ½ Cup all-purpose flour
  • 1 Cup Celery, sliced
  • 1 Cup Green Bell Pepper, diced
  • 1 ¼ Cup Yellow Onion, Diced
  • 14 ½ Oz Chicken Broth
  • 1 Cup Water
  • ¼ Cup Dried Parsley
  • 1 tablespoon Tomato Paste
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper
  • ¼ teaspoon Cayenne Pepper
  • Sliced Green Onion for Garnish
  • Cooked White Rice for serving

Instructions

For the Alligator

  • 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.

For the Étouffée

  • 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.

Video

Notes

  • 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.

Nutrition

Calories: 773kcal | Carbohydrates: 21g | Protein: 57g | Fat: 51g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 124mg | Sodium: 5041mg | Potassium: 339mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1817IU | Vitamin C: 37mg | Calcium: 67mg | Iron: 2mg