Alligator Allemond

The recipe Alligator Allemond can be made in approximately 2 hours and 45 minutes. Watching your figure? This dairy free recipe has 497 calories, 43g of protein, and 7g of fat per serving. For $13.33 per serving, you get a main course that serves 6. It is brought to you by Foodnetwork. Head to the store and pick up black pepper, elk fillet, granulated garlic, and a few other things to make it today. 52 people were impressed by this recipe. With a spoonacular score of 63%, this dish is solid. If you like this recipe, you might also like recipes such as Alligator Hushpuppies, Alligator Fingers, and Alligator Pears and Apples.

Servings: 6

Preparation duration: 45 minutes

Cooking duration: 120 minutes

 

Ingredients:

1 teaspoon black pepper

1 10-ounce can diced tomatoes with green chiles

1 cup plus 3 tablespoons canola oil

1 teaspoon cayenne pepper

Steamed rice, for serving

2 pounds alligator fillet, cut into 1-inch pieces

2 cups all-purpose flour

2 cloves garlic, minced

1 tablespoon granulated garlic

1 green bell pepper, diced

1 tablespoon salt

2 yellow onions, diced

Equipments:

bowl

frying pan

whisk

pot

Cooking instruction summary:

Place the alligator meat into a large bowl and add the granulated garlic, salt, black pepper and cayenne pepper. Toss the meat with the seasoning and allow to marinate for up to 45 minutes in the refrigerator. In a medium cast-iron pan over medium heat, add 1 cup of the oil and heat through. Whisk in the flour and cook the roux slowly until it reaches a deep chocolate-brown color, 40 to 45 minutes. Remove the roux from the heat and pour into a separate heatproof container to stop the cooking process. Use immediately or cover and refrigerate until ready to use. In a cast-iron pot over medium heat, add the remaining 3 tablespoons of oil and heat until hot. Add the onions, garlic and bell peppers to the pot. Cook until the vegetables begin to soften, 8 to 10 minutes. Add the tomatoes with green chiles, the marinated alligator meat and 1 tablespoon of the roux. Let the meat begin to brown on all sides, about 10 minutes. Add 2 cups of water, bring to a simmer and cook until the meat is cooked through and the sauce thickens slightly, about 45 minutes. Serve over rice.

 

Step by step:


1. Place the alligator meat into a large bowl and add the granulated garlic, salt, black pepper and cayenne pepper. Toss the meat with the seasoning and allow to marinate for up to 45 minutes in the refrigerator.

2. In a medium cast-iron pan over medium heat, add 1 cup of the oil and heat through.

3. Whisk in the flour and cook the roux slowly until it reaches a deep chocolate-brown color, 40 to 45 minutes.

4. Remove the roux from the heat and pour into a separate heatproof container to stop the cooking process. Use immediately or cover and refrigerate until ready to use.

5. In a cast-iron pot over medium heat, add the remaining 3 tablespoons of oil and heat until hot.

6. Add the onions, garlic and bell peppers to the pot. Cook until the vegetables begin to soften, 8 to 10 minutes.

7. Add the tomatoes with green chiles, the marinated alligator meat and 1 tablespoon of the roux.

8. Let the meat begin to brown on all sides, about 10 minutes.

9. Add 2 cups of water, bring to a simmer and cook until the meat is cooked through and the sauce thickens slightly, about 45 minutes.

10. Serve over rice.


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