Name: Alligator Allemond
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: 6 servings
Ingredients: 2 pounds alligator fillet, cut into 1-inch pieces; 1 tablespoon granulated garlic; 1 tablespoon salt; 1 teaspoon black pepper; 1 teaspoon cayenne pepper; 1 cup plus 3 tablespoons canola oil; 2 cups all-purpose flour; 2 yellow onions, diced; 2 cloves garlic, minced; 1 green bell pepper, diced; One 10-ounce can diced tomatoes with green chiles; Steamed rice, for serving

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of David Allemond, McGee's Cafe, Henderson, LA

Alligator Allemond

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