Green Gator Recipes

WHOLE SMOKED ALLIGATOR

Steps:

• Allow the frozen alligator to thaw for about a day before putting it in a small ice cooler and covering it with enough water to submerge the gator.
• Add Kosher or sea salt, brown sugar and white sugar to the water in the cooler and let the gator sit in the brine for 16 hours.
• Preheat your pit to 250. I used a Meadow Creek PR60 Pig Roaster with a combination of briquettes, lump charcoal and pecan wood chunks.
• Season the gator with Creole seasoning and a rub of your choice.
• Once the pit's temperature reaches 250, place the gator on the pit and mop the gator every hour for 5 hours with a mix of Jack Daniels, cherry cola and apple juice.
• After 5 hours, the gator should be perfectly cooked and you can serve it immediately (just to be sure, internal temp with a thermapen should be 155 degrees)

ALLIGATOR PIE

Steps:

• Pour milk and pudding mix into a large bowl. Whisk for 2 minutes. Stir in a few drops of green food coloring and a large spoonful of Cool Whip.
• Pour into a graham cracker crust (homemade or store bought). Chill or freeze, depending on what kind of pie you feel like.
• When you are ready to serve, gather your decorations and remove pie from fridge/freezer. (If frozen, you will need to let it thaw a few minutes before the decorations will stick.) Slice and decorate with chocolate chip eyes, peanut butter chip nostrils, and white chocolate chip teeth.
• Eat the alligator before he eats you!

FRIED GATOR NUGGETS

Steps:

• Whisk the mayo, mustard, paprika, jalapeño, garlic, and green onion to make the remoulade. Season to taste with a few dashes of hot sauce.
• Season the alligator chunks with salt and pepper and place inside of a bowl or sealable bag with the buttermilk. Marinate for at least an hour, but no more than 24.
• When you're ready to cook, heat oil in a deep fryer or a large cast iron skillet to 350 degrees.
• Mix the flour, breadcrumbs, and Cajun seasoning. Spread across a plate.
• Remove the alligator from the bowl and squeeze out the excess liquid. Dredge each nugget across the breadcrumbs to coat. For extra crispy nuggets, dip them back into the buttermilk and then dredge in breadcrumbs again.
• When the oil is hot, carefully drop in each piece and fry until golden brown, or about 5 minutes, depending on nugget size. Work in batches as needed and transfer to a wire rack when cooked. Serve hot with the remoulade.

GREEN GATOR

Steps:

• Fill a tall glass with ice.
• Pour in liqueur and rum.
• Fill the rest of the way with pineapple juice.
• Mix and enjoy!

ALLIGATOR ETOUFFéE (ETOUFéE)

Steps:

• Sauté onions, garlic and celery (bell pepper optional) in the butter until soft. Add the tomatoes and simmer for twenty minutes in a covered iron pot.
• Add the alligator meat and cook over a low heat until tender for about one hour. If the gravy thickens too much while cooking or at the end, add water. Add the onion tops and parsley in the last 10 minutes of cooking.
• Serve over rice, especially yummy with jasmine scented rice, a fresh tomato and lettuce salad and a thick slice of French bread for mopping your plate clean.