Alligator Grand Chenier Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4: Alligator filets,
Stuffing:,
1/4 cup: Margarine,
1/2 cup: Onions, diced
1/4 cup: Bell pepper, diced
1/4 cup: Celery, diced
1 tsp: Salt,
1/2 tsp: Cayenne pepper,
1/4 tsp: Black pepper,
1/2 tsp: Garlic powder,
1 cup: Water,
2: Chicken bouillon cubes,
2 tsp: Parsley, chopped
1/4 cup: Scallions, chopped
1 1/2 cup: Bread crumbs from day old,
Bread,
1: Egg,
1 lbs: Dark crabmeat,
Directions:
Carefully pound alligator filets into hand-size rectangles, without
tearing meat. Lightly season with salt and cayenne pepper. Set aside.
In a large skillet, melt margarine and Saute onion, bell pepper and
celery until tender. Add salt, pepper and garlic to mixture and stir.
Dissolve bouillon cubes in water, add to mixture and boil for 3
minutes. Remove from heat. Stir in remaining ingredients, carefully
folding in the crabmeat last. Spoon stuffing onto alligator filets
and fold over "omelet-style." Secure edges with toothpicks if
desired. Grill in a pre-heated 350 lightly greased skillet. Serve
plain or with your favorite seafood sauce. Festival: Carencro Mardi
Gras Festival; February 25-28, 1995.
Recipe By : Cajun Country Recipes
Source from luhu.jp
tearing meat. Lightly season with salt and cayenne pepper. Set aside.
In a large skillet, melt margarine and Saute onion, bell pepper and
celery until tender. Add salt, pepper and garlic to mixture and stir.
Dissolve bouillon cubes in water, add to mixture and boil for 3
minutes. Remove from heat. Stir in remaining ingredients, carefully
folding in the crabmeat last. Spoon stuffing onto alligator filets
and fold over "omelet-style." Secure edges with toothpicks if
desired. Grill in a pre-heated 350 lightly greased skillet. Serve
plain or with your favorite seafood sauce. Festival: Carencro Mardi
Gras Festival; February 25-28, 1995.
Recipe By : Cajun Country Recipes
Source from luhu.jp